Caramelized Scallops with Vermouth Ginger Sauce

Keswick Hall

3 sea scallops per person

Dash of salt and pepper

Olive oil, to cover bottom of pan

Vermouth Ginger Sauce

3 shallots, julienne

2 cups vermouth, preferably Noilly Prat Vermouth

Sprig of fresh thyme

1 cup cream

1 teaspoon fresh ginger, chopped

Salt and pepper

Season scallops and sear in hot pan with oil on high for 30 seconds, turn heat halfway down and continue on one side for 1 minute or until scallops are browned and caramelized. Turn over for approximately 30 seconds or until scallops feel firm. Remove from pan.

For sauce; add shallots to pan and cook until done without browning. Add vermouth and reduce to ½ cup. Add thyme, cream and ginger and gently reduce to ½ cup. Season and strain before serving with scallops.