Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Scallops in Vermouth-Cream Sauce
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- #108288
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound sea scallops
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
1/4 cup sweet vermouth
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon black pepper
directions
Coat the scallops with flour, dusting off excess.
Melt the butter in a large skillet over medium heat. Add the scallops and cook for about 5 minutes, stirring occasionally, until they are opaque, and then remove from skillet.
Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom. Bring to a boil and reduce the volume of liquid by half. Stir in cream, salt, and pepper and turn heat down to low.
Add the scallops back to the pan and cook until heated through.
added by
oallene1995
nutrition data
Nutritional data has not been calculated yet.
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