Screaming Martini Scallops2 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Large, creamy white sea scallops are cooked at high heat with vermouth and capers. Delicious alone or over pasta! The degree of spiciness can be adjusted with the pepper flakes. Recipe 'as is' is pretty hot!” - by Cookin' Fool
Original recipe yields 2 servings
- Heat olive oil in a large skillet over medium heat; melt butter in the hot oil. Arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. Cook scallops until lightly browned, about 4 minutes per side.
- Turn heat up to high and add vermouth, capers, and red pepper flakes to the skillet. Shake the pan to flip scallops and distribute capers and red pepper flakes. Cook until scallops are golden brown, glazed, and the vermouth has nearly evaporated, 5 to 8 minutes.
Amount Per Serving (2 total)
- 360 cal
- 12.7 g
- 7.6 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Excellent! I only used 8 scallops because my supermarket only had the large ones and I substituted vermouth for white wine. I made some fresh pasta to go with it and it was a huge hit...." See more"
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