Pan-Fried Scallops in a Vermouth Sauce

By Bob Lipinski

Scallops are one of those versatile foods that lend itself to simplistic or complicated recipes. Pan-fried, poached, baked, broiled, or even blackened makes these “pillows of the sea” a delicious treat. One of my favorite recipes will hopefully become one of yours. Enjoy!

• 1 tablespoon olive oil
• 1 ½ pounds sea scallops
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves garlic chopped very fine
• 1 tablespoon fresh ginger chopped very fine
• 3 tablespoons butter
• 1 tablespoon flour
• ⅓ cup dry white vermouth (or dry white wine)
• Juice of one lemon
• 1 ½ tablespoons capers, drained and rinsed
• 1 teaspoon dried tarragon
• 1 teaspoon Dijon mustard
• ⅓ cup chicken broth
• 2 tablespoons parsley, cilantro, or scallion tops chopped fine
• Black pepper to taste

In a large non-stick frying pan, heat the oil over medium-high heat. In the meantime, pat dry the scallops, sprinkle with pepper and when the oil is hot, sauté the scallops for about 2 minutes on each side. Work in batches, if necessary, to avoid crowding the frying pan. When they are finished cooking, remove from the frying pan, place onto a heated plate, and wipe the frying pan clean.

Over medium-high heat, add the oil and sauté garlic for one minute, then add ginger and roll the butter in flour before adding. Cook for two minutes then add wine and lemon juice, cooking for two minutes. Add remaining ingredients and cook until the liquid reduces and thickens, about two to three minutes.

Reduce heat to medium-low, return the scallops to the frying pan and cook for two minutes while spooning the sauce over the scallops for 30 seconds. Transfer the scallops to a plate and spoon over the sauce. Adjust seasonings and serve.

Bob’s Wine Recommendation:

Whites: Chardonnay, Frascati (Italy), Côtes du Rhône (France)

Reds: Pinot Noir, Gamay (Beaujolais)

Bob Lipinski, the author of 10 books on alcoholic beverages and food, consults and conducts training seminars on Wine, Spirits, and Food, and is available for speaking engagements. He can be reached at www.BobLipinski.com OR Bob@BobLipinski.com