INGREDIENTS

  • 1 lb scallops , washed, cut in half if large
  • 3 tablespoons flour , for dredging
  • 1 cup milk
  • 1/2 teaspoon kosher salt (to taste)
  • 1/2 teaspoon pepper (to taste)
  • 1-2 tablespoon butter
  • 1 shallot , chopped
  • 1/4 cup fish stockor chicken broth
  • 1/4 cup vermouth
  • 1/2 cup cream
  • 1 lb penne or linguine

DIRECTIONS

  1. Soak scallops in milk for 30 minutes.
  2. Pat dry with paper towels.
  3. Sprinkle generously with salt and pepper. Dredge lightly with flour.
  4. Heat a large, heavy skillet or saute pan.
  5. Add butter.
  6. Add shallots and scallops.
  7. Turn scallops continually, until golden brown. Remove scallops and cover.
  8. To residue remaining in skillet, add the broth and vermouth,
  9. With a wooden spoon, scrape the fond,.
  10. stir constantly.
  11. Raise heat to high and heat until the liquid reduces by half.
  12. Add any scallop juices accumulated on plate. Add cream.
  13. Taste for seasoning.
  14. Add scallops.
  15. Add cooked pasta to pan.
  16. Cook just to heat through.