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An extreme close-up of perfectly seared sea scallops in a pan with a rich, creamy vodka sauce.

Scallops in Vodka Cream Sauce: A 30-Minute Elegant Dinner

This Scallops in Vodka Cream Sauce is a restaurant-quality meal you can make at home in under 30 minutes. Tender, seared scallops are bathed in a rich, velvety vodka cream sauce for an unforgettable, elegant dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large sea scallops patted very dry
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 1 shallot finely chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.25 tsp red pepper flakes or to taste
  • 0.25 cup vodka
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet
  • 1 Tongs

Method
 

  1. Gently rinse scallops and pat them completely dry with a paper towel. Season both sides generously with salt and pepper.
  2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, place scallops in the pan in a single layer. Sear for 1-2 minutes per side until a deep golden crust forms. Remove from skillet and set aside.
  3. Lower heat to medium. Add the remaining 2 tablespoons of butter, shallots, and garlic to the skillet. Cook for 1-2 minutes until fragrant.
  4. Stir in the tomato paste and red pepper flakes. Cook for 1 minute, stirring constantly.
  5. Pour in the vodka to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to cook off the alcohol.
  6. Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes until it thickens slightly. Remove from heat and stir in the grated Parmesan cheese until smooth.
  7. Return the seared scallops and any juices to the skillet. Gently toss to coat in the sauce. Garnish with fresh parsley and serve immediately.

Notes

Tip 1: Ensure your scallops are completely dry before searing them to get the best possible crust.
Tip 2: Do not overcrowd the pan. Cook scallops in batches if necessary to ensure they sear rather than steam.
Tip 3: Serve immediately for the best texture and flavor.