Scallops in Vermouth-Cream Sauce

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.