Sea Scallops w/ Vermouth

Sea Scallops with Vermouth


Makes 4 servings.
3 tbsp. extra virgin olive oil
1 shallot, chopped
2 cans (14 oz.) quartered artichoke hearts in water, drained
Salt and freshly ground black pepper, to taste
A handful chopped fresh flat-leaf parsley
2 tbsp. capers, drained
16 sea scallops, drained and trimmed
1/2 cup dry vermouth

Heat large nonstick skillet over medium-high heat. Add about 2 tablespoons olive oil, then the chopped shallots to the pan. Cook a minute or so, add artichoke hearts and toss to heat through. Season with salt and pepper and combine with parsley and capers. Transfer to a serving dish. Wipe out pan and return to stove, raising heat a bit. Season scallops with salt and pepper. Add one turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth and cook out the alcohol, 1 to 2 minutes. Arrange over top of the artichokes and serve.