Sea Scallops With Vermouth

• 3 tablespoons extra virgin olive oil
• 1 shallot, chopped
• 2 (14 ounce) cans quartered water-packed artichoke hearts, drained
• salt and pepper
• 1/4 cup fresh parsley leaves, chopped
• 2 tablespoons capers, drained
• 16 sea scallops
• 1/2 cup vermouth

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.
3. Cook shallots in oil a minute or so.
4. Add artichoke hearts and toss to heat through.
5. Season artichokes with salt and pepper and combine with parsley and capers.
6. Transfer artichokes to a serving dish.
7. Wipe out pan and return to the heat, raising heat a bit.
8. Season drained and trimmed scallops with salt and pepper.
9. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan and sear in a single layer, causing them to carmelize, 2 minutes on each side.
10. Add vermouth and cook out the alcohol, 1 to 2 minutes.
11. Arrange scallops in vermouth over the top of the artichokes and serve.

extra virgin olive oil, shallot, hearts, salt, parsley, capers, scallops, vermouth

Taken from www.food.com/recipe/sea-scallops-with-vermouth-67037 (may not work)