Scallops In Vermouth Cream Sauce

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This is fast, rich, and delicious. It is from southern living where it called for dry vermouth, but i accidently used the sweet variety and still enjoyed the result. The following is what i worked with.

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Steps

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Coat the scallops with flour , dusting off excess.

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Melt the butter in a large skillet over medium heat.

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Add the scallops and cook for about 5 minutes , stirring occasionally , till they are opaque , and then remove from skillet.

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Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.

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Bring to a boil and reduce the volume of liquid by half.

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Stir in cream , salt , and pepper and turn heat down to low.

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Add the scallops back to the pan and cook till heated through.

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Ingredients

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sea scallops, all-purpose flour, butter, sweet vermouth, whipping cream, salt, pepper