Sea Scallops with Vermouth

• extra virgin olive oil↗3 tablespoons
• shallot↗1

  chopped

• artichoke hearts2 cans

  quartered water-packed, drained

• salt and pepper
• fresh parsley leaves↗1⁄4 cup

  chopped

• capers↗2 tablespoons

  drained

• sea scallops↗16
• vermouth↗1⁄2 cup

Step-by-step instructions

1. 1

   Heat a large nonstick skillet over medium high heat.

2. 2

   Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan.

3. 3

   Cook shallots in oil a minute or so.

4. 4

   Add artichoke hearts and toss to heat through.

5. 5

   Season artichokes with salt and pepper and combine with parsley and capers.

6. 6

   Transfer artichokes to a serving dish.

7. 7

   Wipe out pan and return to the heat, raising heat a bit.

8. 8

   Season drained and trimmed scallops with salt and pepper.

9. 9

   Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan and sear in a single layer, causing them to carmelize, 2 minutes on each side.

10. 10

    Add vermouth and cook out the alcohol, 1 to 2 minutes.

11. 11

    Arrange scallops in vermouth over the top of the artichokes and serve.