Recipe by Krystal Berry Johnson
"Large, creamy white sea scallops are cooked at high heat 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!"
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garlic-flavored olive oil
1 1/2 teaspoons
sea scallops, dried well
sea salt and cracked black pepper to taste
1 1/2 teaspoons
red pepper flakes
Excellent! I only used 8 scallops because my supermarket only had the large ones and I substituted vermouth for white wine. I made some fresh pasta to go with it and it was a huge hit.
Due to my sensitive innards I dispensed with the heat of the red pepper flakes but found even without it this was a 5-star recipe. I used less capers than the recipe directed so as to add a subtle, not overpowering flavor, which capers often can be. The butter and vermouth worked together to make a rich, brown pan sauce, the perfect finish to the meaty, sweet (use dry pack!) scallops.
Delicious. The scallops were cooked just right following these directions. I didn't use the pepper flakes because I don't like spicy food. I tasted the scallops by themselves, then ate them over pasta with alfredo sauce. They were delicious both ways! Great flavor.
Great easy recipe. I took out the capers and added chopped onion to the sauce we had it over linguine. I will definately make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Screaming Martini Scallops
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 115
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