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Screaming Martini Scallops

Screaming Martini Scallops

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Krystal Berry Johnson

Krystal Berry Johnson

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

sarahmcloughlin
4

sarahmcloughlin

12/30/2012

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.

Spunky Buddy
3

Spunky Buddy

6/14/2014

Due to my sensitive innards I dispensed with the heat of the red pepper flakes but found even without it this was a 5-star recipe. I used less capers than the recipe directed so as to add a subtle, not overpowering flavor, which capers often can be. The butter and vermouth worked together to make a rich, brown pan sauce, the perfect finish to the meaty, sweet (use dry pack!) scallops.

MrsBaeb
2

MrsBaeb

12/27/2012

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 pasta with alfredo sauce. They were delicious both ways! Great flavor.

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