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Scallops Alla Veneziana with Parmesan Toasts

Scallops Alla Veneziana with Parmesan Toasts - Scallops sauteed in a light sauce of vermouth, herbs and lemon.

Living in coastal New England, we are so fortunate to have easy access to fresh seafood with a great local fish market not too far from our home.  This recipe is a delicious and different way to prepare scallops – sautéed in a delicate sauce of lemon juice, olive oil, vermouth, garlic and a hint of fresh hot peppers to shake things up.  It’s served with crisp Parmesan toasts that are perfect for sopping up every last drop of this amazing sauce.

This recipe was adapted from one that was originally published in The Nantucket Table cookbook.  The author, Susan Simon, learned to cook scallops in this manner while spending time in Venice, Italy and named the recipe after the city that inspired her cooking.

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Scallops Alla Veneziana with Parmesan Toasts

scallops alla veneziana
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Parmesan Toasts

  • 1 loaf ciabatta bread (we used ciabatta bread with roasted garlic and olive oil from a local baker)
  • 1/4 cup (or less) extra virgin olive oil
  • 1/4 cup parmesan cheese freshly grated

For the Scallops

  • 2 cloves garlic, finely minced
  • 1/4 teaspoon fresh hot pepper such as jalapeño or cayenne, finely minced
  • 1/3 cup extra virgin olive oil
  • 1/2 cup dry white vermouth
  • 1 1/2 pounds sea scallops, muscle removed
  • 2 tablespoons fresh flat leaf parsley, finely chopped
  • Kosher salt, to taste

Instructions

  1. Preheat the oven to 350.
  2. To prepare the parmesan toasts: Slice the ciabatta bread on a diagonal ¼ inch thick. Brush each piece with olive oil and place bread oiled side down on a sheet pan. Sprinkle the dry side with the parmesan cheese and drizzle a little EVOO over the top of each piece. Bake for 10-15 minutes until crisp.
  3. While the parmesan toasts are baking, heat olive oil in a large sauté pan over medium to medium-high heat and add in the garlic and hot peppers. Sauté for 1-3 minutes or until the garlic starts to turn golden (do not brown garlic).
  4. Pour in the vermouth and lemon juice and simmer for 2-3 more minutes.
  5. Place the sea scallops in the same pan making sure they do not touch each other. (Cook in two batches if necessary so the pan is not over crowded.) Sauté the scallops for about 2 minutes and then turn. Sauté for an additional 2-3 minutes until done. Do not over cook the scallops or they will become rubbery. Test by poking on a scallop. If it bounces back, they are done. Depending on the size and thickness of your scallops, the cooking time will vary. Again, the trick is not to over cook them so it is better to undercook them a little as they will continue to cook a little more in their own heat after removing them from the pan.
  6. Immediately remove the scallops to a serving platter. Stir in the chopped parsley and salt to the sauce. Pour the sauce over the scallops and serve with the parmesan toasts.

Disclosure: This post contains affiliate links.

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