“This is one of those dishes that is very simple to make and so indulgently delicious. This recipe is easy to size up or down, so it is perfect for 2 (you and your sweetheart:)) or a dinner party. Serve with a nice spinach salad, fresh French bread and sweet cream butter, and a good Chardonnay. To make it an absolutely memorable meal, try my decadent chocolate bread pudding (Irresistible Chocolate Bread Pudding) for dessert. Bon Appetit!”

Ingredients Nutrition


  1. Marinate the scallops in a 1/4 cup of the dry vermouth. Set the scallops aside while you prepare the puff pastry shells, about 20 minutes. Bake the pastry shells according to the package directions. Set the pastry shells aside and keep warm.
  2. Add the butter and olive oil together in a large skillet over medium-high heat. Remove the scallops from the vermouth marinade and gently add to the pan. Leave them undisturbed until they are lightly browned on the underside. Turn the scallops and repeat. (Do NOT overcook the scallops or they will become rubbery. Think in terms of heating them, rather than cooking them.) Remove the scallops from the pan and set aside on a plate.
  3. Add the garlic to the pan and cook for about 30 seconds (do NOT burn the garlic or it will ruin the dish.) Remove the pan from the stove and add the remaining 3/4 cup of dry vermouth. Return the pan to the stove and let it flame. Let the flame burn until nearly extinquished. Add the cream and cook until it is almost reduced by one half. Stir in the cheese, salt and pepper, to taste, and add the scallops to warm, about a minute or so.
  4. Pour into the warm puff pastry shells and garnish with chopped scallions.

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