Rating: 4.53 stars
30 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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!

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

360 calories; protein 41.7g; carbohydrates 7.6g; fat 12.7g; cholesterol 101.9mg; sodium 910.2mg. Full Nutrition
Advertisement

Reviews (23)

Most helpful positive review

Rating: 5 stars
06/15/2014
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 subtle, not overpowering flavor, which capers often can be. The butter and vermouth worked together to make a rich, brown pan sauce, the perfect finish to the meaty, sweet (use dry pack!) scallops. Read More
(13)

Most helpful critical review

Rating: 3 stars
06/25/2016
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. Also don't add any salt. Those capers add just the right amount for my taste. I used only 1 tablespoon with a bit of the brine. The cooking times are spot on. The scallops were still nice and tender. I served them over a flavorful roasted garlic & olive oil couscous and garnished the entire dish with a generous serving of good crab meat! A cool broccoli slaw rounded out the meal nicely. Read More
(2)
30 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/14/2014
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 subtle, not overpowering flavor, which capers often can be. The butter and vermouth worked together to make a rich, brown pan sauce, the perfect finish to the meaty, sweet (use dry pack!) scallops. Read More
(13)
Rating: 5 stars
07/12/2015
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’ve fallen in love with this recipe, have made it several times, and have no desire to search for another scallop recipe. The rich butter sauce compliments the scallop’s flavor and doesn’t try to cover it up like many bread crumb coated recipes. The best part is, it’s easy to make. I'm not one to stock fancy flavored cooking oils, so I start with plain olive oil and saute it with a clove of minced garlic before adding the scallops. For a beautiful golden brown color, you really need to get the scallops good and dry by patting them with a paper towel. I leave out the red pepper flakes, but will sprinkle a few over the top of hubby’s since he enjoys a little spice. When you’re done, you will feel like a gourmet chef. Read More
(10)
Rating: 5 stars
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. Read More
(8)
Advertisement
Rating: 5 stars
01/03/2015
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 capers really add a great saltiness to the sauce. I went a little easy on the red pepper but everything else was just as the recipe calls for. So glad I found this recipe! I've already shared it with a few friends. Read More
(3)
Rating: 4 stars
08/26/2014
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. Read More
(3)
Rating: 5 stars
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 over pasta with alfredo sauce. They were delicious both ways! Great flavor. Read More
(3)
Advertisement
Rating: 5 stars
02/01/2015
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! Read More
(2)
Rating: 3 stars
06/25/2016
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. Also don't add any salt. Those capers add just the right amount for my taste. I used only 1 tablespoon with a bit of the brine. The cooking times are spot on. The scallops were still nice and tender. I served them over a flavorful roasted garlic & olive oil couscous and garnished the entire dish with a generous serving of good crab meat! A cool broccoli slaw rounded out the meal nicely. Read More
(2)
Rating: 5 stars
07/11/2015
Delicious! Will make again. Had ours over pasta and mixed some peas in for a complete meal Read More
(2)