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    Scallops in Vermouth Cream Sauce

    This recipe is from Southern Living Annual Recipes, 1996


    List of Ingredients


    • 1 lb sea scallops
    • 2 tbsp flour
    • 2 tbsp margarine
    • 1/4 cup dry vermouth
    • 1/2 cup whipping cream
    • 1/4 tsp salt
    • 1/8 tsp pepper


    Instructions


    1. Coat scallops with flour. Set aside.
    2. Melt the margarine in a large skillet over medium heat. Add scallops and cook 3-4 minutes until opaque. Remove from skillet.
    3. Add the vermouth to the skillet. Bring to a boil and cook 3 minutes or until reduced by half.
    4. Stir in the whipping cream, salt and pepper. Reduce heat to low.
    5. Add scallops and cook until thoroughly heated.


    Final Comments


    Serves 4 as an appetizer or 2 as a main dish.
 

 

 

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