This is an elegant starter that will wow any dinner guest. Pan-seared scallops are served with vegetables sauteed in dry vermouth. It's perfect for any special occasion, such as birthdays, Valentine's day or Christmas.
2 people made this
1 leek, sliced
1 onion, finely chopped
1 tablespoon olive oil
100ml dry vermouth
2 carrots, grated
1 knob butter
1 teaspoon chopped parsley, for garnish
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Method Prep:15min › Cook:10min › Ready in:25min
Heat oil in large frying pan until hot. Saute onion for 5 minutes.
Stir in the leek and carrots; saute for 3 minutes.
Add dry vermouth and reduce heat to low. Cook for 2 minutes.
Heat the butter in another frying pan over high heat. Pan-sear the scallops for about 1 minute per side or until brown.
Transfer the leek and carrots to a serving plate, add the scallops, garnish with parsley and serve.