Sea Scallops With Vermouth - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
1 shallot, chopped
2 (14 ounce) cans quartered water-packed artichoke hearts, drained
salt and pepper
1/4 cup fresh parsley leaves, chopped
2 tablespoons capers, drained
16 sea scallops
1/2 cup vermouth

Preparation

Heat a large nonstick skillet over medium high heat.
Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan.
Cook shallots in oil a minute or so.
Add artichoke hearts and toss to heat through.
Season artichokes with salt and pepper and combine with parsley and capers.
Transfer artichokes to a serving dish.
Wipe out pan and return to the heat, raising heat a bit.
Season drained and trimmed scallops with salt and pepper.
Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan and sear in a single layer, causing them to carmelize, 2 minutes on each side.
Add vermouth and cook out the alcohol, 1 to 2 minutes.
Arrange scallops in vermouth over the top of the artichokes and serve.