A mouth-watering dish which is ideal for a dinner party, Scallops with Vermouth Sauce is sure to impress your friends.
Serve with sauteed courgettes .
16 scallops, halved juice of
3 oz. seasoned flour, made with
3 oz. flour,
½ teaspoon salt and
2 teaspoon black pepper
2 oz. – cup butter
4 shallots, finely chopped
2 garlic cloves, crushed
1 lb. Jerusalem artichokes, peeled, boiled, drained and sliced
4 oz. mushrooms, wiped clean and sliced
1 teaspoon dried tarragon1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon black pepper
3 fl. oz. dry vermouth
8 fl. oz. single cream
Place the scallops in a medium-sized mixing bowl and pour over the lemon juice, stirring to coat them well. Set aside for 5 minutes. Place the seasoned flour on a plate and dip the scallop pieces in it, coating them thoroughly and shaking off any excess.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the scallops to the pan and cook them, turning frequently, for 5 minutes or until they are lightly browned all over. Add the shallots, garlic, artichokes, mushrooms, tarragon, parsley, salt and pepper and cook for a further 5 minutes.
Meanwhile, in a small saucepan, heat the vermouth over low heat for 2 minutes. Ignite the vermouth and, when the flames subside, pour in the cream. Cook the cream mixture for 2 minutes. Pour the vermouth sauce over the scallop mixture and stir well until it is coated with the sauce. Remove the pan from the heat.
Transfer the scallop mixture to a warmed serving dish and serve im-mediately.