Sea Scallops with Vermouth

Sauting Sea Scallops in Vermouth

Sauted Scallops finished off with Vermouth

Sauted Sea Scallops with Vermouth on a Bed of Warm Italian Salad

Sea Scallops with Vermouth on a Bed of Artichokes, Shallots and Capers

Sea Scallops with Vermouth may invoke images of  fancy, decadent, complex upscale dining, but it is simple, easy and can be made in your own kitchen in less then ten minutes.

Traditionally, Italian-Americans of southern Italian descent eat the Feast of the Seven Fishes on Christmas Eve. The reasons and cause for this tradition are disputed, but as with many Italian-Americans, I am what I am and therefore I celebrate the tradition. As my sister and I grew up, mom introduced more and more of the traditional dishes. However, there was a point where mom migrated away from the traditional dishes and began to introduce novel interpretations of the seven fishes. Sea Scallops with Vermouth was one of these adopted dishes.

Despite being introduced during the holiday season, there is no need to relegate this dish to Christmas Eve. It is too flavorful, too tasty and really easy to prepare to only enjoy it once a year.


  • 16 Sea Scallops
  • 1 x TBSP of Olive Oil
  • 1/2 Cup of Dry Vermouth



  1. I always served my Sea Scallops with Vermouth on a bed of warm salad made from Artichoke, Shallots and Capers. After preparing the warm salad, I wipe out the skillet and return the skillet to the stove top.
  2. Raise the heat to Medium-High
  3. When the skillet is very hot, add one tablespoon of Olive Oil to the skillet.
  4. Immediately place the Sea Scallops in the skillet for two minutes so the Sea Scallop is seared and caramelized.
  5. Flip the Sea Scallops over and cook them for another two minutes.
  6. Pour the Dry Vermouth into the skillet and turn over the Sea Scallops.
  7. After one minute, turn over the Sea Scallops and turn off the heat and cook for less then a minute more. The alcohol in the Dry Vermouth will have cooked off.
  8. Plate four Sea Scallops on a bed of warm Artichoke, Shallots and Caper salad and serve.

The inherent sweetness of tender seared Sea Scallops finished off with Vermouth and served on a bed of Artichokes, Shallots and Caper warm salad with its simplicity and bursts of briny mustard flavor is an amazing experience that makes my mouth water even now as I write this post. Whether served as a simple quick meal for two or for a dinner party with friends, you cannot go wrong with this meal.

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