- 2 pounds of sea scallops
- juice of ½ lemon
- salt and freshly ground white pepper to taste
- 1½ tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 small shallots, finely chopped
- ½ cup dry white wine
- ½ cup sweet vermouth
- ½ cup chicken stock
- ½ cup heavy cream
- 1 tablespoon butter, cut into small pieces
- 1/3 cup cooked tomatoes, chopped
- salt and freshly ground pepper
- 1½ tablespoons chopped fresh chervil leaves
Place the scallops in a bowl. Season with salt, white pepper, and sprinkles of lemon juice. Allow to rest for 5 minutes.
In a large, heavy sauté pan, combine the butter and oil and heat over a low flame just to melt the butter. Note: Warm the butter but do not overheat it so that it changes color. Add the scallops and set the heat on high. Sauté for 5 to 7 minutes. Remove the scallops from the sauté pan and keep warm.
To prepare the Vermouth Sauce: Add the shallots to the pan and sauté for 1 minute. Add the wine, vermouth, and chicken stock and cook over high heat until the liquid reduces to ¼ cup. Add the heavy cream and reduce the heat. Then add the cold butter and mix well. Add the sautéed tomatoes and season with salt and pepper to taste.
To serve: Place the scallops in a serving dish (or, for added effect, in scallop shells). Gently pour the vermouth sauce over the scallops and, as a garnish, sprinkle with chopped, fresh chervil leaves.