INGREDIENTS
2 TBSP. garlic-flavored olive oil
1 ½ tsp. butter
16 scallops, dried well
½ tsp. onion powder
Salt and pepper to taste
1/3 cup vermouth
2 TBSP. capers, drained
1 ½ tsp. red pepper flakes
DIRECTIONS
Heat olive oil in a large skillet over medium heat.
Melt butter and arrange scallops in the skillet, leaving space between each.
Season with onion powder, salt and black pepper.
Cook until lightly browned, about 4 minutes per side.
Turn heat to high and add vermouth, capers, and red pepper flakes.
Cook until scallops are golden brown, glazed and the vermouth has nearly evaporated, 5 to 8 minutes.
Serves 2.
