Scallops in creamy vodka sauce. Get ready to treat yourself! Perfectly seared scallops in a rich tomato vodka sauce that’s so good, it feels straight out of a fancy restaurant. It’s crazy easy and comes together in no time. Luxurious, indulgent, and downright unforgettable!
Craving more fancy dinner ideas for your next party? Don’t miss my other show-stopping recipes, try this Lemon garlic scallop recipe, Honey orange salmon or Drunken shrimp.
Why you’ll love this vodka sauce with scallops
This dish is perfect for any occasion, whether it’s a cozy weeknight dinner, a gathering or an intimate date night. The pan-seared scallops combined with an irresistible vodka tomato sauce, taste like a dish straight from your favorite restaurant.
Scallops cook in minutes and couldn’t be easier to prepare. Available year-round, they require no special skills, just a quick sear and they’re ready. The vodka sauce comes together effortlessly in the same skillet. That’s it! Seriously, it’s that simple.
Let me guide you through this recipe step-by-step with my easy-to-follow VIDEO or follow along on YouTube.
The rich, flavorful sauce is perfect for serving over pasta or creamy polenta, or as an appetizer with crusty bread for dipping. Add a simple leafy green salad to round out the meal, and you’ve got one of the easiest, most elegant dinners you can enjoy at home.
Tips for buying scallops
- Fresh vs. Frozen: If buying fresh, look for scallops that are moist with a sweet, clean scent of the sea. They should not smell overly fishy. Frozen scallops can be just as good, check the packaging for “dry scallops,” which indicates no added water or chemicals.
- Size Matters: Scallops are sold by size. Larger sea scallops are great for searing, while smaller bay scallops work well in pastas or stews.
- Packaging and Storage: For frozen scallops, ensure the package is vacuum-sealed with no signs of freezer burn. Check the expiration date.
- Sustainable Choices: Opt for scallops that are sustainably harvested.
How to thaw frozen scallops
Fresh scallops are always a great choice for their natural sweetness and tender texture. If fresh scallops aren’t available, frozen scallops are an excellent alternative, just be sure to thaw them properly!
To do so, place the sealed package in a bowl of lukewarm water for a quick thaw, or let them defrost in the refrigerator overnight. For safety and optimal freshness, avoid thawing scallops at room temperature.
How to sear scallops
It’s easier than you think! Start by patting the scallops dry with paper towels, this step is key to achieving that perfect golden crust. Heat a skillet over medium high, then add the scallops. Once they’re in the pan, resist the urge to move them! Let them sear undisturbed for 3-4 minutes to develop a beautiful golden-brown crust. Flip them and sear for just 1 minute more, and you’re done!
Scallops are incredibly quick and easy to prepare, making them a fantastic choice for a dinner party or an elegant weeknight meal.
Ingredients for scallops in vodka sauce
- Scallops: Choose plump, high-quality scallops—fresh or frozen. If using frozen, thaw them first and remove the side muscle if necessary.
- Vodka: The star ingredient, vodka adds depth, sharpness, and a touch of sweetness while enhancing the tomato aroma. Most of the alcohol cooks off, leaving behind a rich flavor that makes the sauce extra special.
- Freshly Minced Garlic: A must for a bold, aromatic flavor.
- Tomato Paste: Provides a concentrated tomato flavor, a vibrant color, and a smooth, velvety texture for the sauce.
- Olive Oil and Butter: Used for perfectly searing the scallops to golden perfection.
- Heavy Cream: Balances the acidity of the tomato paste, transforming it into a rich and creamy vodka sauce.
- Seasoning: A simple mix of salt, black pepper, dried oregano and a pinch of chili flakes for subtle heat.
- Parsley: Finishes the dish with freshness and a pop of color. Basil works just as well if that’s what you have on hand.
Recipe tips
- Substitutions: If scallops aren’t available, swap them for shrimp for a similarly luxurious dish.
- Pairings: Serve this creamy vodka sauce with noodles, polenta, mashed potatoes, or even mashed cauliflower. For a lighter option, pair it with garlic bread and a leafy salad drizzled with balsamic dressing.
- Serving as a Starter: Use three scallops per person for an elegant appetizer portion.
Storage tips
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Freezer: Leftovers can be frozen in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating to enjoy later!
Scallops in Vodka Sauce
Ingredients
- 20 scallops
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter - divided
- 2 garlic cloves - minced
- ½ cup vodka
- 4 tbsp tomato paste
- ½ tsp dried oregano
- 1 cup heavy cream
- chopped parsley - for serving
- freshly ground black pepper - for serving
- chili flakes - for serving
Instructions
- Get your prep done before you start cooking: Pat the scallops dry, season both sides with salt and pepper. Mince the garlic and chop the parsley.
- Heat oil and 1 tablespoon butter over medium high in a skillet. Place the scallops in a single layer. The first scallop should sizzle, if it doesn't, wait a few seconds to let the skillet heat before adding the rest of the scallops. Sear the scallops undisturbed for 3-4 minutes. Turn and cook on the other side undisturbed for 1 minute. The scallops should feel firm to the touch, but still slightly soft. Do not overcook the scallops, they will become tough and chewy. Remove from skillet.
- Reduce heat to medium and add the remaining butter. When the butter is melted, add garlic and cook for 30 seconds.
- Deglaze with vodka, simmer for 2 minutes while scraping up the brown bits on the bottom of the skillet with a wooden spoon.
- Stir in tomato paste, cook for 1 minute. Add oregano and pour in cream. Bring to a simmer. When the sauce is bubbling, return the scallops to the skillet. Simmer for 30 seconds to 1 minute.
- Finish off with freshly ground black pepper, parsley and chili flakes. Enjoy!
Video
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