Pan Seared Scallops with Vermouth Cream Sauce
This pan seared scallops recipe is surprisingly easy to make! Served with a simple creamy white wine sauce.Don't go out and buy vermouth if you don't have it on hand! A dry white wine (or white cooking wine) is a great substitution for the cream sauce.
Ingredients
- 1 pound sea scallops, jumbo
- 2 tablespoons butter
- 1/4 cup dry vermouth, or dry white wine
- 1/2 cup cream
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Clean scallops (see instructions above this recipe). Make sure to pat dry with paper towels.
- Heat butter in large skillet on high heat.
- When melted, add well dried scallops into butter. Sear on high for 2 to 2.5 minutes, then flip.
- Sear for another 2 minutes until a golden crust is formed.
- Remove seared scallops to a plate, turn skillet heat to low.
- Add vermouth or dry white wine to skillet, and simmer for 1-2 minutes to reduce, stirring. Scrape up any butter or scallop remains in the pan; they will add flavor to your sauce!
- Add cream, salt and pepper. Stir, simmering for another 1-2 minutes to combine.
- Serve sauce over scallops.
Serving: 1, Calories: 492kcal, Carbohydrates: 10g, Protein: 29g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 152mg, Sodium: 1140mg, Potassium: 527mg, Fiber: 0.03g, Sugar: 2g, Vitamin A: 1232IU, Vitamin C: 0.4mg, Calcium: 57mg, Iron: 1mg
Did you make this recipe?Please leave a review or share a photo on Instagram.