Screaming Martini Scallops

2 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

Ingredients

1 tablespoon garlic-flavored olive oil
1 1/2 teaspoons butter
16 sea scallops, dried well
1/2 teaspoon onion powder
sea salt and cracked black pepper to taste
1/3 cup dry vermouth
2 tablespoons capers, drained
1 1/2 teaspoons red pepper flakes (optional)

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Directions

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.

Nutrition

Amount Per Serving (2 total)

Calories
360 cal
18%

Fat
12.7 g
20%

Carbs
7.6 g
2%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

sarahmcloughlin

Dec. 30, 2012

"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"

MrsBaeb

Dec. 27, 2012

"Delicious. The scallops were cooked just right following these directions. I didn't use the pepper flakes because I don't like spicy food. I tasted the scallops by themselves, then ate them over pa..." See moresta with alfredo sauce. They were delicious both ways! Great flavor."

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