BCL - Screaming Martini Scallops Best Dishes

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Screaming Martini Scallops

"Large, creamy white sea scallops are cooked at excessive warmth with vermouth and capers. Delicious by myself or over pasta! The degree of spiciness may be adjusted with the pepper flakes. Recipe 'as is' is pretty hot!"

Ingredients :

• 1 tablespoon garlic-flavored olive oil
• 1 1/2 teaspoons butter
• 16 sea scallops, dried well
• 1/2 teaspoon onion powder
• sea salt and cracked black pepper to taste
• 1/three cup dry vermouth
• 2 tablespoons capers, drained
• 1 half teaspoons pink pepper flakes (optional)

Instructions :

Prep : 15M	Cook : 2M	Ready in : 30M

• Heat olive oil in a big skillet over medium warmth; soften butter within the hot oil. Arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. Cook scallops till lightly browned, about four mins according to side.
• Turn warmness as much as excessive and add vermouth, capers, and purple pepper flakes to the skillet. Shake the pan to turn scallops and distribute capers and crimson pepper flakes. Cook until scallops are golden brown, glazed, and the vermouth has almost evaporated, five to 8 mins.

Notes :

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