Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Extra-virgin olive oil

  2. 1 Shallot - chopped

  3. 2 Quartered artichoke hearts in water - - (14 oz ea), drained Salt - to taste Freshly-ground black pepper - to taste

  4. 1/4 cup 10g / 0.4oz Chopped parsley leaves

  5. 2 tablespoons 30ml Capers - drained

  6. 16 Sea scallops

  7. 1/2 cup 118ml Dry vermouth

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat a large nonstick skillet over medium-high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish. Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve. This recipe yields 4 servings.


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