Shelly's Recipe

SAUTEED SCALLOPS

Category: Fish and Seafood

4 tsp olive oil
1 1/2 lb sea scallops
1 tbsp flour
1 cup dry vermouth and chicken broth
4 tbsp heavy cream
Salt and pepper, to taste

Heat oil in a skillet. Add scallops and saute 2 1/2 minutes on each side. Remove to a plat and add flour to pan. Add vermouth, raise heat to high and reduce liquid by half, about 1 minute. Add broth and reduce again. Remove from heat and stir in cream. Season with salt and pepper. Return scallops to pan just to warm through, about 1/2 minute, and serve. Serves 4