Scallop Thermidor
photo by Summerwine
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 12 large sea scallops
- 1 tablespoon olive oil
- 1⁄2 cup coarsely chopped onion
- 1⁄2 cup sliced mushrooms
- 2 cloves garlic, finely chopped
- 1⁄4 cup dry vermouth
- 1 cup heavy cream
- 1⁄2 cup very sharp cheddar cheese, shredded
directions
- Heat a sauce pan to med high.
- Add olive oil to hot pan then sear scallops for 4 minutes on each side.
- Remove and keep warm.
- Saute onions and mushrooms on high heat, till browned and cooked though (keep heat on med-hi).
- Add garlic and saute for 30 more seconds.
- Add vermouth, stir to get all brown bits off bottom, reduce heat.
- When most of liquid has cooked off, add cream.
- Bring to a boil for 3 minutes.
- Turn off heat, leave pan on burner add cheese.
- When cheese is melted, stir, add salt and pepper to taste and serve over scallops.
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Reviews
-
We loved this! I had very large divers' scallops so cut them in half and seared them for less time. Followed directions right up till the cheese--my guest and I tasted and decided it was lovely and rich without it. I tried it a second time, dusting the scallops with paprika before searing--it added a little bite and a bit of color. Excellent, Dawnab!
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Oh so good! I had never made scallops before but always loved them in restaurants. I did use white wine instead of the vermouth, used Jarlsberg cheese and added more mushrooms than the recipe called for because I love mushrooms. The taste was gorgeous! Instead of this being a starter it was my main dish. Hubby even had some and really liked it. I served it over a bed of steamed buttered kale with garlic and lemon. I know I’ll make this again! Thank you for posting Dawnab.
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I didn't rate this??? ooops! Have made this twice now. Very good, and SO EASY! Why in the world was I intimidated by the word "thermador?" In my never ending quest to reduce calories and fat, I used evaporated skimmed milk, instead of the cream, and served this over wild rice, with a good baguette and a salad. Very nice dinner.
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Oh, YUM! I made this as directed with a couple of changes. First I used half & Half instead of cream but that's my own personal preference because I always do that. Secondly, I sprinkled the dish with paprika right before serving to give it some color. The flavor was wonderful and I served it with rice pilaf. Thanks Dawn for a great tag!
Tweaks
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Oh so good! I had never made scallops before but always loved them in restaurants. I did use white wine instead of the vermouth, used Jarlsberg cheese and added more mushrooms than the recipe called for because I love mushrooms. The taste was gorgeous! Instead of this being a starter it was my main dish. Hubby even had some and really liked it. I served it over a bed of steamed buttered kale with garlic and lemon. I know Ill make this again! Thank you for posting Dawnab.
RECIPE SUBMITTED BY
Dawnab
Moses Lake, Washington
<p>I have been in manufacuting for over 20 years and love it, I tried to stay away for a while but realised its a daily goal that brings much satisfaction to me and I want to keep improving it every day. I have the most wonderful husband anyone could ask for and a beautiful daughter at home and a son on his on (mostly) and they gave me a beautiful new grandson in June. I live in Moses Lake, WA and enjoy hiking, camping, fishing and four wheeling. I love the zaar and find something new each time I visit. Join me in any thread, my sharp wit is known to all! <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting" /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <br /><img src="http://www.recipezaar.com/members/home/1956/herbssticker1.jpg" alt="" /></p>