Martini Coquille Saint-Jacques

Made  times
Pat Rota 2

Ocean harvested sea scallops bathed in a cream reduction flavored with sun-dried tomatoes and cognac with a touch of heat.

Modified from: Martini Scallops

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. In a small bowl combine the tomatoes, vermouth, vodka (or gin) and cayenne pepper. Set aside.
  2. In large skillet heat oil until hot. Add scallops and sauté 1-2 minutes. Remove scallops with a slotted spoon, set aside. Add shallots and garlic to the skillet, cook 2 minutes. Add the tomato mixture and cook 7-8 minutes. Add cream, salt and pepper. Cook 5-6 minutes until slightly thickened. Return scallops to the skillet and heat through. Serve immediately in martini glasses.
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