Sea Scallops With Vermouth

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
1		Shallot - chopped
2		Quartered artichoke hearts in water - - (14 oz ea), drained
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	10g / 0.4oz	Chopped parsley leaves
2 tablespoons	30ml	Capers - drained
16		Sea scallops
1/2 cup	118ml	Dry vermouth

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C07) - from the TV FOOD NETWORK

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