Screaming Martini Scallops Recipe - Allrecipes.com
Screaming Martini Scallops Recipe
  • READY IN 30 mins

Screaming Martini Scallops

Recipe by  

"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!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Dec 30, 2012

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.

 
Jun 14, 2014

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.

 

6 Ratings

Dec 27, 2012

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.

 
Aug 26, 2014

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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 41.7 g
  • 83%
  • Sodium
  • 910 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Scallops with Fresh Corn Cream

See how to make seared scallops with easy, no-cream fresh corn cream.

Seared Scallops with Jalapeno Vinaigrette

See how to make quick-and-easy seared scallops in a mild jalapeño vinaigrette.

Red Pepper Scallops on Potato Pancakes

Turn scallops and leftover potatoes into an easy, impressive meal.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States