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.