Ingredients
16 scallops
4 tomatoes
1 tsp olive oil
1 tbsp salted butter
3 cloves garlic, minced
1 small shallot, finely chopped
1/2 cup vodka
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preparing the Scallops:
Season & Sear: Season the scallops with salt and pepper. Heat a mixture of olive oil and butter in a pan, then sear the scallops until they develop a golden crust.
Rest Scallops: Set aside.
Making the Vodka Cream Sauce:
Sauté: In the same pan, sauté garlic and shallot until translucent. About 3 minutes
Deglaze & Simmer: Add vodka to deglaze the pan, then pour in the heavy cream and tomatoes, simmering until the sauce thickens. About 5 minutes
Combining & Serving:
Marry Flavors: Return the scallops to the pan, coating them in the vodka cream sauce.
Garnish & Serve: Serve your scallops drizzled with vodka sauce, garnished with fresh herbs if desired.
Notes
When preparing “Scallops with Vodka Cream Sauce,” it’s crucial to slightly undercook the scallops when initially searing them. Scallops continue to cook once removed from direct heat, especially when returned to the sauce for a final simmer.
Aim for a golden crust on the outside while maintaining a tender, slightly translucent center. This method ensures the scallops remain moist and tender, avoiding the rubbery texture that results from overcooking.
Perfectly cooked scallops should feel firm to the touch but still give slightly under pressure, indicating they are cooked just right and will complement the creamy sauce beautifully.
