Seared Scallops with Mustard Vermouth Sauce

Ease of Preparation:  Easy, Moderate, Complex

Yield:  4 servings


  • 20 fresh large scallops, small side muscle removed
  • 3-4 tablespoons grape seed oil (or canola)
  • Sprinkled sea salt and freshly ground black pepper, to taste
  • 1 oz vodka
  • 1/4 cup vermouth
  • 1/4 cup 35% whipping cream
  • 2 tablespoons Dijon mustard
  • 2 green onions, thinly sliced


  1. Thoroughly dry the scallops by laying and folding them within a double layer of paper towel.
  2. Pre-heat a heavy-duty skillet over high heat then add oil.  When it is almost smoking, season the scallops with salt and pepper and sear them briefly, 1-2 minutes per side, so they are golden on the outside, and still tender inside. 
  3. Remove them from the pan and pour in vodka to de-glaze, allowing it to flame. 
  4. When flame subsides, add the vermouth, mustard and cream and reduce to a sauce like consistency. 
  5. Whisk in the green onions serve immediately.