
Seared Scallops with Mustard Vermouth Sauce
Ease of Preparation: Easy, Moderate, Complex
Yield: 4 servings
Ingredients
- 20 fresh large scallops, small side muscle removed
- 3-4 tablespoons grape seed oil (or canola)
- Sprinkled sea salt and freshly ground black pepper, to taste
- 1 oz vodka
- 1/4 cup vermouth
- 1/4 cup 35% whipping cream
- 2 tablespoons Dijon mustard
- 2 green onions, thinly sliced
Method
- Thoroughly dry the scallops by laying and folding them within a double layer of paper towel.
- Pre-heat a heavy-duty skillet over high heat then add oil. When it is almost smoking, season the scallops with salt and pepper and sear them briefly, 1-2 minutes per side, so they are golden on the outside, and still tender inside.
- Remove them from the pan and pour in vodka to de-glaze, allowing it to flame.
- When flame subsides, add the vermouth, mustard and cream and reduce to a sauce like consistency.
- Whisk in the green onions serve immediately.