Scallops Au Vermouth

Name: Scallops Au Vermouth
Ingredients: 1 1/2 cups (3-inch) julienne-cut carrot; 1 1/2 cups (3-inch) julienne-cut peeled turnips; 1 cup (3-inch) julienne-cut celery; 1 cup (3-inch) julienne-cut leek (about 1 large); 1 tablespoon olive oil; 1/2 cup minced shallots; 1 pound sea scallops; 3/4 cup dry vermouth; 1/4 teaspoon salt; 1/4 teaspoon hot sauce; 1/8 teaspoon black pepper; 1/4 cup chopped fresh chives; 1 tablespoon fresh lemon juice

13 ingredients

3 steps

Ingredients

1 1/2 cups (3-inch) julienne-cut carrot
1 1/2 cups (3-inch) julienne-cut peeled turnips
1 cup (3-inch) julienne-cut celery
1 cup (3-inch) julienne-cut leek (about 1 large)
1 tablespoon olive oil
1/2 cup minced shallots
1 pound sea scallops
3/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon hot sauce
1/8 teaspoon black pepper
1/4 cup chopped fresh chives
1 tablespoon fresh lemon juice

Directions

1

Steam first 4 ingredients, covered, 14 minutes or until crisp-tender.
2

Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 2 minutes or until lightly browned. Add scallops; saute 30 seconds. Add vermouth; cover and cook 3 minutes. Remove scallops from pan with a slotted spoon, reserving vermouth mixture in pan. Divide scallops evenly among 4 plates; top each with 1/2 cup leek mixture.
3

Add salt, hot sauce, and pepper to vermouth mixture in pan; cook 1 minute. Remove from heat; stir in chives and lemon juice. Spoon 3 tablespoons sauce over each serving.