"I had this appetizer at a friend’s dinner party several years ago. I believe she found it the magazine ""In Style” It is so delicious I asked for the recipe. It would also make a great main course served over pasta and you can substitute your milk of choice for a lower fat option. But if serving as an appetizer at a dinner party, I suggest using the heavy cream."
In a small bowl combine the tomatoes, vermouth, vodka (or gin) and cayenne pepper. Set aside.
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.