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Fresh From The Sea

Scallop Thermidor Recipe

Rick Oruch - Tuesday, March 10, 2020

Scallops Thermidor


12 sea scallops

1 Tbsp olive oil

½ cup coarsely chopped onion

½ cup sliced mushrooms

2 cloves, finely chopped

¼ cup dry vermouth

1 cup half and half

½ cup finely shredded sharp cheddar cheese

1 tsp parsley

Paprika, to taste


  1. Preheat oven to 400 degrees.

  2. Heat sauté pan or cast-iron skillet over high heat. Add olive oil.  Sprinkle scallops with salt and pepper and sear for 4 minutes per side.  Remove scallops from pan and keep warm.

  3. Sauté onions and mushrooms on high heat until lightly browned.  Reduce heat to medium-high and add garlic and sauté for another 30 seconds.

  4. Add vermouth, stir to get all the brown bits from the bottom of skillet, reduce heat.  When most of the liquid has cooked off, add half and half. Bring to boil for 3 minutes.  Turn off heat, leave pan on burner and add cheese.

  5. When cheese is melted, stir, add salt and pepper to taste.  Serve scallops in individual shells or soup bowl. Serve sauce over scallops. 

Yield:  2 servings

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