- 3 tbsp extra-virgin olive oil
- 1 shallot, chopped
- 2 14-oz cans quartered artichoke hearts in water, drained
- Salt and pepper
- ¼ c parsley leaves, chopped
- 2 tbsp capers, drained
- 16 sea scallops
- ½ c dry vermouth
Heat a large nonstick skillet over medium high heat.
Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan.
Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through.
Season artichokes with salt and pepper and combine with parsley and capers.
Transfer artichokes to a serving dish.
Wipe out pan and return to the heat, raising heat a bit.
Season drained and trimmed scallops with salt and pepper.
Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan.
Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side.
Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes.
Arrange the scallops in vermouth over top of the artichokes and serve.