Super Easy & Delicious Scallops

Scallops...if you asked me a few years ago what I thought of them you would probably get me making a yucky face and some sort of grossed out noise.  To me they look funny and NOT appetizing at all.  Then, low and behold, I tried one and it was delicious.  Now I am sold on the scallop, although if given the choice between lobster and scallops I am still going to go for the lobster.


This is a quick and easy recipe to do at home that my mom makes all of the time.  I hope you try it out!

Quick Scallops

Ingredients:
1lb fresh scallops
1/4 c butter
1/4 c Vermouth


1.  Pat dry the scallops.  It is very important to remove the extra moisture otherwise they will not brown.


2. Melt some butter in a pan. Make sure the butter is hot and completely melted to liquid but not too hot that it starts to brown.

3. Put the scallops in the pan and turn them when they brown, usually less than 5 minutes per side.


4. Pour cooking vermouth over them.  Enjoy the sizzle sounds and then remove from heat.


We tend to just eat them right out of the pan (we're classy like that) but you can top risotto and salads for a more elegant dish.  They don't keep well but don't worry.  Chances are they won't last very long.