Sea Scallops with Vermouth

Ingredients

• 28 ounce artichoke hearts drained quartered canned
• 2 tablespoons capers drained
• 0.5 cup mirin dry
• 0.5 cup mirin dry
• 3 tablespoons olive oil extra virgin extra-virgin
• 0.3 cup parsley chopped
• 4 servings salt and pepper 
• 16  scallops 
• 1  shallots chopped

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium high heat.
2. 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.
3. Transfer artichokes to a serving dish.
4. Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper.
5. 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.
6. 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.