Screaming Martini Scallops

Screaming Martini Scallops

Krystal Johnson 68

"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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30 m servings 360 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat olive oil in a large skillet over medium heat; melt butter in the hot oil. Arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. Cook scallops until lightly browned, about 4 minutes per side.
  2. Turn heat up to high and add vermouth, capers, and red pepper flakes to the skillet. Shake the pan to flip scallops and distribute capers and red pepper flakes. Cook until scallops are golden brown, glazed, and the vermouth has nearly evaporated, 5 to 8 minutes.



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 subt...

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.

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’...

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 o...

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 caper...

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!

Absolutely delicious! I eliminated the capers and added dried onion bits and fresh garlic with the olive oil. I would highly recommend this recipe. Thank you for sharing