Scallops in Vermouth Cream Sauce

Elevate your dinner table with the decadent flavors of Scallops in Vermouth Cream Sauce—a recipe that combines perfectly seared sea scallops with a velvety, aromatic sauce. This elegant dish features golden-brown scallops served in a rich reduction of dry vermouth, heavy cream, and shallots, creating a luxurious flavor profile that’s both sophisticated and satisfying. The creamy sauce is brightened with the optional zest of lemon and garnished with fresh parsley, adding a pop of freshness to every bite. Ready in only 30 minutes, this quick yet impressive seafood recipe is perfect for a date night or a special dinner party. Serve with crusty bread, rice, or pasta to soak up every drop of the luscious sauce. Keywords: seared scallops, vermouth cream sauce, scallop recipe, quick seafood recipe, elegant dinner ideas.

Nutriscore Rating: 54/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Sea scallops
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Shallot (finely minced)
• 0.5 cup Dry vermouth
• 0.75 cup Heavy cream
• 2 tablespoons Parsley (chopped, for garnish)
• 1 teaspoon Lemon zest (optional)

Directions

Step 1

Pat the sea scallops dry with a paper towel and season both sides with salt and pepper.

Step 2

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.

Step 3

When the butter has melted and the pan is hot, place the scallops in a single layer (do not crowd the pan). Cook for 2-3 minutes per side, or until they develop a golden-brown crust. Remove the scallops and set aside on a plate.

Step 4

Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet, followed by the minced shallot. Sauté for 2 minutes until the shallot is soft and fragrant.

Step 5

Deglaze the pan by pouring in the dry vermouth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the vermouth to simmer and reduce by about half, which should take 3-4 minutes.

Step 6

Stir in the heavy cream and simmer for another 3-4 minutes, or until the sauce thickens slightly.

Step 7

Return the scallops to the skillet, spooning some of the sauce over them. Let them warm in the sauce for 1-2 minutes without overcooking.

Step 8

Garnish with chopped parsley and optional lemon zest before serving. Serve immediately with crusty bread, rice, or pasta to soak up the sauce.

Nutrition Facts

Serving size	(794.2g)

Amount per serving	% Daily Value*
Calories	1660.8

Total Fat 115.9g	0%
Saturated Fat 55.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 428.0mg	0%
Sodium 4276.0mg	0%
Total Carbohydrate 35.5g	0%
Dietary Fiber 1.4g	0%
Total Sugars 1.6g
Protein 94.5g	0%

Vitamin D 0IU	0%
Calcium 85.6mg	0%
Iron 2.8mg	0%
Potassium 1564.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 24.2%

Carbs: 9.1%