We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Scallops Alla Veneziana with Parmesan Toasts
Tender cooked sea scallops served with Parmesan toast to sop up a super flavorful vermouth sauce.
Yield: 4 servings
Prep: 20 minutesCook: 15 minutesTotal: 35 minutes
Ingredients
For the Parmesan Toasts
- 1 loaf ciabatta bread
- 1/4 cup (or less) extra virgin olive oil
- 1/4 cup Parmesan cheese freshly grated
For the Scallops
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, finely minced
- 1/4 teaspoon fresh hot pepper such as jalapeño or cayenne, finely minced
- 1/2 cup dry white vermouth
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 pounds sea scallops, muscle removed
- 2 tablespoons fresh flat leaf parsley, finely chopped
- Kosher salt, to taste
Instructions
- Preheat the oven to 350.
- 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 extra virgin olive oil over the top of each piece. Bake for 10-15 minutes until crisp.
- 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).
- Pour in the vermouth and lemon juice and simmer for 2-3 more minutes.
- 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.
- Immediately remove the scallops to a serving platter. Stir in the chopped parsley and salt to the sauce. Pour any liquid that accumulated in the plate with the scallops and pour back into the pan. Use a small whip and whip this sauce until smooth and creamy. Pour the sauce over the scallops and serve with the Parmesan toasts.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
