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My review
Screaming Martini Scallops
81
Krystal
"Large, creamy white sea scallops are cooked at high heat with vermouth and capers. Delicious alone or over pasta! The degree of spiciness can be adjusted with the pepper flakes. Recipe 'as is' is pretty hot!"
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Ingredients
30 m servings 360Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- Heat olive oil in a large skillet over medium heat; melt butter in the hot oil. Arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. Cook scallops until lightly browned, about 4 minutes per side.
- Turn heat up to high and add vermouth, capers, and red pepper flakes to the skillet. Shake the pan to flip scallops and distribute capers and red pepper flakes. Cook until scallops are golden brown, glazed, and the vermouth has nearly evaporated, 5 to 8 minutes.
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Reviews
Read all reviews 1518 Ratings
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Most helpful positive review
6/14/2014
Due to my sensitive innards I dispensed with the heat of the red pepper flakes but found even without it this was a 5-star recipe. I used less capers than the recipe directed so as to add a subt...
Most helpful critical review
6/25/2016
3 and half stars.....4 with some personal taste adjustments. Watch those red pepper flakes. I used only a 1/2 teaspoon and it still was just a little too much, but overall it does add something...
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6/14/2014
Due to my sensitive innards I dispensed with the heat of the red pepper flakes but found even without it this was a 5-star recipe. I used less capers than the recipe directed so as to add a subt...
7/10/2015
I love scallops, but can’t say that I’ve ever loved any particular way they’ve been cook. At least not enough to get excited about making them twice the same way. Well, that's all changed! I’...
12/30/2012
Excellent! I only used 8 scallops because my supermarket only had the large ones and I substituted vermouth for white wine. I made some fresh pasta to go with it and it was a huge hit.
8/26/2014
Great easy recipe. I took out the capers and added chopped onion to the sauce we had it over linguine. I will definately make it again.
12/27/2012
Delicious. The scallops were cooked just right following these directions. I didn't use the pepper flakes because I don't like spicy food. I tasted the scallops by themselves, then ate them o...
1/3/2015
WOW! I made these scallops for New Year's Eve dinner and they were a huge hit! In fact, I'm making them again tonight and it's only a few days later from when I first made them. Gosh, the caper...
2/1/2015
Such a quick and easy way to impress your friends and family! I used fresh garlic and sweet vermouth. These scallops were the highlight of the night!
3/6/2018
I make this recipe often, it is really top shelf. I agree with other reviews to reduce the red pepper flakes as a little goes a long way in this recipe. Quick, easy and full of flavor.
1/27/2018
This is delightful. And easy, which makes it even better. I reduced the amount of capers by at least half due to personal preference, otherwise making the full amount of sauce for about half t...