Description
Elegant scallops cooked in a creamy vodka sauce.
Ingredients
Scale
- 1 pound sea scallops (about 12–16 large scallops)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup vegetable or seafood broth
- 1 teaspoon lemon juice or white wine vinegar
- 1 cup heavy cream
- 1/2 cup crushed tomatoes (canned or fresh)
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- Fresh basil or parsley (optional, for garnish)
- Cooked pasta or rice (optional, for serving)
Instructions
- Pat Dry: Rinse the scallops under cold water and pat them dry with paper towels.
- Season: Season the scallops with salt and pepper on both sides.
- Heat Olive Oil and Butter: In a large skillet, heat the olive oil and butter over medium-high heat until hot.
- Sear Scallops: Add the scallops in a single layer. Sear for 2–3 minutes on one side until golden brown. Flip and cook another 2–3 minutes until opaque. Remove and set aside.
- Sauté Onions and Garlic: In the same skillet, add the chopped onion and cook for 3–4 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Add Broth: Pour in the broth and lemon juice (or vinegar). Simmer for 2–3 minutes to reduce slightly.
- Stir in Cream and Tomatoes: Lower heat and add heavy cream, crushed tomatoes, oregano, salt, and pepper. Simmer for about 5 minutes until slightly thickened.
- Return Scallops: Add scallops back to the skillet and warm in the sauce for 1 minute.
- Garnish: Serve over pasta or rice if desired. Garnish with fresh basil or parsley.
Notes
- Use fresh scallops for the best flavor.
- Adjust seasoning to your taste.
- Pair with a light white wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg