| Level: | Easy |
| Total: | 14 min |
| Prep: | 5 min |
| Cook: | 9 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 14 min |
| Prep: | 5 min |
| Cook: | 9 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 shallot, chopped
- 2 (14 ounce) cans quartered artichoke hearts in water, drained
- Salt and pepper
- 1/4 cup parsley leaves, chopped
- 2 tablespoons capers, drained
- 16 sea scallops
- 1/2 cup dry vermouth
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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 377 |
| Total Fat | 29 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 24 mg |
| Sodium | 1124 mg |
| Serving Size | 1 of 4 servings |
| Calories | 377 |
| Total Fat | 29 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 24 mg |
| Sodium | 1124 mg |
Reviews
I don’t often buy scallops, but they were on sale, and I was tired of shrimp. So, I got some and figured I’d find a recipe here.
I chose this recipe because I had all the ingredients. And I’m glad I read the comments, and saw that you’re supposed to dry the scallops first. No wonder I never liked how they came out before!
Wow! Fast, easy and delicious. I made some thin linguini to go along with it. Will definitely make again!
Great take on seared scallops. Delish!!
Absolutely wonderful. It will be a weekly favorite. So quick and easy.
Only one word – Delicious!
I had to modify this recipe a bit due to lack of ingredients, but I think it turned out great anyway! I didn’t have shallots, so I used onion and garlic instead. Also, I didn’t have any artichoke hearts, but I think the steamed cauliflower I substituted worked out very well as a meatier veggie. In addition to that, I used butter instead of EVOO for cooking, and added a little anchovy paste and red pepper flakes for extra spice… but everything else was like the recipe. Maybe I modified it too much, lol… but that’s what I do when I’ve worked all day, haven’t planned my dinner, and don’t want to go out to the grocery store. Very tasty and also low carb!
Super easy yielding a elegant and sophisticated plate
Easy, quick and delicious!! Who knew artichokes capers would compliment the scallops sooooo well. Yummy!
Is all burnt..
Took the basic recipe, read the reviews and tweaked it–it was restaurant good! The scallops seared beautifully–a little bit of oil is just fine. I forgot to get the shallot so did a bit of garlic instead with the capers and artichoke hearts. For the base, I also didn’t have vermouth–used about 1/4 cup white wine, a TBSP of butter and some lemon juice to taste. DELICIOUS! Served it over pasta with a bit of olive oil, garlic and crushed red pepper flakes heated for a short bit and mixed with the pasta, put the scallop mixture on top and a sprinkle of parmesan cheese. A keeper.
Fabulous took no time at all to put together, made it for my husband and so I used one can of artichoke and half the scallops. Definitely will so it again. Thanks