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Vermouth Glazed Scallops With Julienned Vegetables

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  Leek 1 Medium, cleaned
  Carrot 1 Medium, peeled
  Zucchini 1 Small
  Flour 1⁄4 Cup (4 tbs) (For Dredging)
  Sea scallops 3⁄4 Pound, rinsed and patted very dry
  Olive oil 2 Tablespoon, divided
  Garlic clove 1 Large, minced
  Fresh spinach leaves 1 Cup (16 tbs), large stems removed and cut into 1/2 inch strips, tightly packed
  Dry vermouth/Dry white wine 1⁄2 Cup (8 tbs)
  Chicken broth/Vegetable broth 3⁄4 Cup (12 tbs)
  Fresh lime juice 1 Teaspoon
  Cornstarch 1 Teaspoon
  Heavy cream 2 Tablespoon
  Freshly ground black pepper To Taste
  Hominy/Polenta hearts 1 Cup (16 tbs) (1 Recipe, Adjust Quantity As Needed)
  Salt To Taste

To Prepare Vegetables: Cut leek, carrot, and zucchini in 2-inch lengths and then into matchstick strips by hand or with julienne blade of food processor.
To Cook Scallops: Place flour in a shallow dish, add scallops, toss to coat, and pat off excess.
In a large skillet (preferably nonstick) over high heat, heat 2 teaspoons olive oil until very hot and almost smoking.
Test heat by adding 1 scallop; the oil should bubble furiously and the bottom brown in 1 minute.
Saute scallops until golden, about 1 to 2 minutes per side. (If pan is not hot enough, juices will come out of scallops before they brown.
Remove them from heat anyway.) Place on plate and set aside.
To Cook Vegetables: In same skillet over moderate heat, heat 1 teaspoon oil.
Add leeks and carrots and saute, stirring, for 1 minute, scraping up any brown bits from bottom of pan.
Add zucchini and garlic and saute for 1 to 2 minutes, or until vegetables are almost tender.
If too dry, add additional oil as needed.
Add spinach and cook just until wilted.
Remove vegetables to scallops. (Scallops and vegetables may be refrigerated, covered, up to 8 hours.) To Make Sauce: Before serving stir vermouth or wine, broth, and lime juice into skillet.
Cook over moderate heat until reduced to about half, 4 to 6 minutes.
Remove from heat.
Stir cornstarch into cream and whisk into sauce.
Return to heat and cook, stirring, until mixture comes to a boil.
Increase heat to high and cook for 1 minute.
Add scallops and vegetables and cook, stirring, until heated through and sauce thickens, 1 to 3 minutes.
Season with salt and pepper to taste.
With a spatula, place a warm Hominy or Polenta Heart on each plate and spoon scallops and vegetables into the center.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1216 Calories from Fat 416

% Daily Value*

Total Fat 47 g72.7%

Saturated Fat 11.8 g59.2%

Trans Fat 0 g

Cholesterol 153.4 mg51.1%

Sodium 2032.3 mg84.7%

Total Carbohydrates 113 g37.8%

Dietary Fiber 14.5 g58.2%

Sugars 19.5 g

Protein 72 g143.4%

Vitamin A 341.6% Vitamin C 122.7%

Calcium 33.3% Iron 57.2%

*Based on a 2000 Calorie diet

Vermouth Glazed Scallops With Julienned Vegetables Recipe