Scallops Seared with Mustard Vermouth Sauce

By Gibby

Recipe from Michael Smith from Chef at Home

Ingredients

• 20 fresh large scallops, small side muscle removed
• 3-4 tbsp grape seed oil (or canola)
• Sprinkled sea salt and freshly ground black pepper, to taste
• 1 ounce vodka
• 1/4 cup vermouth
• 1/4 cup 35% whipping cream
• 2 tablespoons Dijon mustard
• 2 green onions, thinly sliced

Details

Adapted from foodnetwork.ca

Preparation

Step 1

1. Thoroughly dry the scallops by laying and folding them within a double layer of paper towel. 2. 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. 3. 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.