Scallops in Creole Vermouth Cream Sauce

published by Jo Oliver on Oct 12, 2010

This quick and easy recipe makes it look like you’ve slaved away…when really you haven’t. Makes four appetizer servings or two main course servings.


1 lb of medium-sized fresh sea scallops
¼  tsp black pepper
¼ tsp salt
1 tsp of prepackaged Creole seasoning 
½ cup whipping cream
¼ c. dry vermouth
2 tbsp of butter
2 tbsp of flour
Freshly chopped chives

1. Season flour with salt and pepper.
2. Dredge scallops in seasoned flour.
3. Melt butter in a non-stick skillet and add scallops; cook for three to five minutes or until scallops are white and mildly charred. 
4. Remove scallops from skillet.
5. Add vermouth to skillet, stirring well.
6. Bring vermouth to a boil for three minutes or until reduced by half.
7. Stir in whipping cream and Creole seasoning.
8. Add scallops back to the skillet and reduce heat to low; gently simmer for five minutes.
9. Serve with a sprinkle of freshly chopped chives.  

7 Responses so far | Have Your Say!

  1. # 1 by drelayaraja
    October 12th, 2010 at 11:15 pm #


  2. # 2 by Fassy
    October 12th, 2010 at 11:38 pm #

  3. # 3 by Jerry Bradford aka Jerry Atrixx
    October 12th, 2010 at 11:40 pm #

    r u kidding me? this sounds delicious and my family hails from Louisiana.

  4. # 4 by DAN MCHARDY
    October 13th, 2010 at 1:03 am #

    Great article!

  5. # 5 by jennifer eiffel01
    October 13th, 2010 at 4:02 am #

    I will be making this recipe next week!

  6. # 6 by Chris Stonecipher
    November 2nd, 2010 at 3:39 pm #


  7. # 7 by jennifer eiffel01
    February 16th, 2011 at 7:35 am #

    I will have my mom make this for us without the Creole or mr indigestion will be visiting us =) But, my brother in law would love this recipes he loves seafood and he loves hot food, the hotter the better Thanks for posting

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