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Seared Scallops with Mustard Vermouth Sauce


  • 20 fresh large scallops, small side muscle removed

  • 3-4 tablespoons grape seed oil (or canola)

  • Sprinkled sea salt and freshly ground black pepper, to taste

  • 1 oz vodka

  • 1/4 cup vermouth

  • 1/4 cup 35% whipping cream

  • 2 tablespoons Dijon mustard

  • 2 green onions, thinly sliced


  • 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. 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.

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