Recipe by Krystal 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
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.
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.
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.
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.
I love scallops, but can’t say that I’ve ever loved any particular way they’ve been cook. At least not enough to get excited about making them twice the same way. Well, that's all changed! I’ve fallen in love with this recipe, have made it several times, and have no desire to search for another scallop recipe. The rich butter sauce compliments the scallop’s flavor and doesn’t try to cover it up like many bread crumb coated recipes. The best part is, it’s easy to make. I'm not one to stock fancy flavored cooking oils, so I start with plain olive oil and saute it with a clove of minced garlic before adding the scallops. For a beautiful golden brown color, you really need to get the scallops good and dry by patting them with a paper towel. I leave out the red pepper flakes, but will sprinkle a few over the top of hubby’s since he enjoys a little spice. When you’re done, you will feel like a gourmet chef.
WOW! I made these scallops for New Year's Eve dinner and they were a huge hit! In fact, I'm making them again tonight and it's only a few days later from when I first made them.
Gosh, the capers really add a great saltiness to the sauce. I went a little easy on the red pepper but everything else was just as the recipe calls for.
So glad I found this recipe! I've already shared it with a few friends.
Delicious! Will make again. Had ours over pasta and mixed some peas in for a complete meal
Such a quick and easy way to impress your friends and family! I used fresh garlic and sweet vermouth. These scallops were the highlight of the night!
* 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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