BCL - Screaming Martini Scallops You Have To Try

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Screaming Martini Scallops

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

Ingredients :

1 tablespoon garlic-flavored olive oil
1 half teaspoons butter
sixteen sea scallops, dried well
half of teaspoon onion powder
sea salt and cracked black pepper to flavor
1/three cup dry vermouth
2 tablespoons capers, drained
1 1/2 teaspoons crimson pepper flakes (optionally available)

Instructions :

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

Heat olive oil in a big skillet over medium warmness; melt butter in the hot oil. Arrange scallops in the skillet, leaving area among each, and season with onion powder, sea salt, and black pepper. Cook scallops till gently browned, approximately four minutes according to aspect.
Turn heat as much as excessive and add vermouth, capers, and purple pepper flakes to the skillet. Shake the pan to flip scallops and distribute capers and crimson pepper flakes. Cook until scallops are golden brown, glazed, and the vermouth has almost evaporated, 5 to eight mins.

Notes :

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