These Seared Scallops with Vodka Cream Sauce are an elegant and incredibly flavorful dish that’s perfect for a special occasion or a sophisticated weeknight dinner! Plump, juicy sea scallops are seared to golden-brown perfection and then bathed in a luxurious vodka cream sauce infused with garlic, shallots, and tomatoes. I love how this recipe is both quick to make and delivers restaurant-quality results. It’s a guaranteed way to impress!
Why You’ll Love These Scallops with Vodka Cream Sauce
- Elegant and Flavorful: The combination of perfectly seared scallops and a rich vodka cream sauce is incredibly delicious and sophisticated.
- Quick and Easy: This dish comes together in under 30 minutes, making it surprisingly easy for such an elegant meal.
- Restaurant-Quality: Achieve restaurant-worthy results right in your own kitchen.
- Creamy Sauce: The vodka cream sauce is smooth, luxurious, and perfectly complements the sweetness of the scallops.
Ingredients for Scallops with Vodka Cream Sauce
Here’s what you’ll need to make this elegant dish. The full list with measurements is in the recipe card below.
Scallops
- Scallops (Shellfish)
- Tomatoes (Fruit/Vegetable) Type not specified, assume standard size
- Olive oil (Oil)
- Salted butter (Fat)
Vodka Cream Sauce
- Garlic, minced (Aromatic)
- Shallot, finely chopped (Vegetable)
- Vodka (Liquor)
- Heavy cream (Dairy)
Seasoning & Garnish
- Salt (Seasoning)
- Freshly ground black pepper (Spice)
- Fresh parsley, chopped (optional garnish) (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Scallops with Vodka Cream Sauce as is, but here are a few ideas for variations:
- Add Mushrooms: Sauté some sliced mushrooms along with the shallots and garlic.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
- Different Herbs: Use fresh thyme, basil, or chives instead of or in addition to parsley.
- Add Lemon: A squeeze of fresh lemon juice at the end can brighten the sauce.
- Serve Over Pasta: This sauce is delicious tossed with fettuccine or linguine, topped with the scallops.
How to Make Scallops with Vodka Cream Sauce
Let me show you how easy it is to make these Seared Scallops with Vodka Cream Sauce:
Prepare the Scallops
- I season the scallops generously with salt and pepper.
- I heat a mixture of olive oil and butter in a pan over medium-high heat.
- Then, I sear the scallops until they develop a golden crust on each side. Timing will depend on the size of the scallops, but usually 1-2 minutes per side is sufficient.
- I set the seared scallops aside on a plate.
Make the Vodka Cream Sauce
- In the same pan, I sauté the minced garlic and finely chopped shallot until translucent, about 3 minutes.
- I add the vodka to deglaze the pan, scraping up any browned bits from the bottom.
- Then, I pour in the heavy cream and diced tomatoes, bringing the sauce to a simmer.
- I simmer until sauce thickens.
Combine and Serve
- I return the scallops to the pan, coating them in the vodka cream sauce.
- I serve my scallops immediately, drizzled generously with the vodka sauce, and garnished with fresh parsley if desired.
Tips and Tricks for the BEST Seared Scallops
Here are my secrets for making this dish truly exceptional:
- Dry the Scallops: Pat the scallops completely dry with paper towels before seasoning. Excess moisture prevents a good sear.
- Hot Pan: Ensure your pan is hot before adding the scallops. This is key to getting that beautiful golden-brown crust.
- Don’t Overcrowd the Pan: Sear the scallops in batches if necessary to avoid overcrowding, which lowers the pan temperature and leads to steaming instead of searing.
- Don’t Overcook: Scallops cook very quickly! Sear them just until opaque and cooked through. Overcooked scallops become rubbery.
- Deglaze the Pan: Scraping up the browned bits (fond) after sautéing the aromatics adds immense flavor to the sauce.
- Avoid Boiling Cream: Simmer the cream sauce gently; boiling it vigorously can cause it to break or curdle.
How to Serve
These Scallops with Vodka Cream Sauce are delicious served:
- Over Pasta: Toss with fettuccine, linguine, or angel hair pasta.
- With Crusty Bread: Perfect for soaking up the creamy sauce.
- Alongside Rice: Serve with rice pilaf or plain jasmine rice.
- With Vegetables: Pair with steamed asparagus, sautéed spinach, or roasted broccoli.
Make Ahead and Storage
This dish is best enjoyed immediately after cooking. Leftovers can be stored in the refrigerator for up to 1 day, but scallops tend to become rubbery when reheated. Reheat very gently over low heat.
FAQs about Scallops with Vodka Cream Sauce
- Can I use frozen scallops?
- Yes, make sure they are completely thawed and patted very dry before cooking.
- Can I make this without the vodka?
- Yes, you can substitute chicken broth or white grape juice for the vodka, but the flavor profile will be different.
- What type of tomatoes should I use?
- The recipe doesn’t specify, but diced fresh Roma tomatoes or canned petite diced tomatoes (drained) would work well.
Enjoy this elegant, flavorful, and easy-to-make Seared Scallops with Vodka Cream Sauce! It’s a perfect dish for a special occasion or a luxurious weeknight meal.
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Scallops with Vodka Cream Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Appetizer, Main Course, Seafood
- Cuisine: Italian-American
Description
This elegant Scallops with Vodka Cream Sauce features perfectly seared scallops simmered in a rich, creamy sauce infused with vodka, tomatoes, garlic, and shallots. It’s a quick and impressive dish suitable for an appetizer or a light main course.
Ingredients
Scale
- 16 large sea scallops, patted dry (see notes)
- 4 ripe tomatoes, diced
- 1 teaspoon olive oil
- 1 tablespoon salted butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup vodka
- 1/2 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare Scallops: Thoroughly pat the scallops dry with paper towels. This is crucial for getting a good sear. Season the scallops on both sides with salt and freshly ground black pepper.
- Sear Scallops: Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is melted and the pan is hot (oil should shimmer). Carefully place the seasoned scallops in the hot skillet in a single layer, ensuring they don’t touch. Sear for 1-2 minutes per side, without moving them until a golden-brown crust forms. Do not overcook. Remove the seared scallops from the skillet and set them aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. Add the minced garlic and finely chopped shallot to the same skillet. Sauté for about 3 minutes, stirring frequently, until softened and fragrant.
- Deglaze with Vodka: Carefully pour the vodka into the skillet. Use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan. Let the vodka simmer and reduce slightly for about 1-2 minutes.
- Add Cream and Tomatoes: Pour in the heavy cream and add the diced tomatoes. Stir to combine.
- Simmer Sauce: Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens slightly, about 5 minutes.
- Return Scallops: Return the seared scallops (and any accumulated juices from the plate) to the skillet with the sauce. Gently toss to coat the scallops in the sauce. Cook just until the scallops are heated through, about 1 minute. Be careful not to overcook the scallops at this stage.
- Season and Serve: Taste the sauce and season with additional salt and pepper, if needed. Garnish with chopped fresh parsley. Serve immediately.
Notes
- Scallops: Use large sea scallops for this recipe. Patting them completely dry before seasoning is essential for achieving a good sear. Do not overcrowd the pan when searing; cook in batches if necessary.
- Searing: High heat and not moving the scallops are key to developing a beautiful golden crust.
- Vodka: The alcohol in the vodka will cook off, leaving behind a subtle flavor. If you prefer not to use alcohol, you can substitute chicken broth or white grape juice, but the flavor profile will be different.
- Tomatoes: Use ripe, flavorful tomatoes.
- Serving Suggestions: Serve as an appetizer with crusty bread for dipping, or as a main course over pasta (like linguine or fettuccine), rice, or creamy polenta.
- Storage: This dish is best enjoyed immediately. Leftovers can be stored in the refrigerator for a day, but the scallops may become rubbery when reheated.