Scallops au Vermouth

Cooking Light
4 servings


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1 1/2 cups (3-inch) julienne-cut carrot
1 1/2 cups (3-inch) julienne-cut peeled turnips
1 cup (3-inch) julienne-cut celery
1 cup (3-inch) julienne-cut leek (about 1 large)
1 tablespoon olive oil
1/2 cup minced shallots
1 pound sea scallops
3/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon hot sauce
1/8 teaspoon black pepper
1/4 cup chopped fresh chives
1 tablespoon fresh lemon juice


Steam first 4 ingredients, covered, 14 minutes or until crisp-tender.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes or until lightly browned. Add scallops; sauté 30 seconds. Add vermouth; cover and cook 3 minutes. Remove scallops from pan with a slotted spoon, reserving vermouth mixture in pan. Divide scallops evenly among 4 plates; top each with 1/2 cup leek mixture.

Add salt, hot sauce, and pepper to vermouth mixture in pan; cook 1 minute. Remove from heat; stir in chives and lemon juice. Spoon 3 tablespoons sauce over each serving.

Created date

October 2003

Nutritional Information

Calories 206
Caloriesfromfat 20 %
Fat 4.5 g
Satfat 0.6 g
Monofat 2.6 g
Polyfat 0.7 g
Protein 21.2 g
Carbohydrate 20.3 g
Fiber 3.2 g
Cholesterol 37 mg
Iron 1.7 mg
Sodium 416 mg
Calcium 95 mg