Vermouth Sauce Recipes

SCALLOPS IN VERMOUTH-CREAM SAUCE

Steps:

• Coat the scallops with flour, dusting off excess.
• Melt the butter in a large skillet over medium heat.
• Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
• Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
• Bring to a boil and reduce the volume of liquid by half.
• Stir in cream, salt, and pepper and turn heat down to low.
• Add the scallops back to the pan and cook till heated through.

PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE

Steps:

• For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
• Rinse chicken pieces under running water and pat dry with paper towels.
• Season with pepper.
• Adjust oven rack to lowest position and heat oven to 450°F.
• Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
• Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
• Turn chicken skin-side down and place in oven.
• Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes.
• Transfer chicken to platter, and let rest while making sauce.
• SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
• Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
• Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
• Spoon sauce around chicken breast and serve immediatly.

PORK CHOPS IN A VERMOUTH MUSHROOM SAUCE

Steps:

• Combine flour, salt, pepper and thyme in a shallow pan. Dredge pork chops in flour.
• Add butter and oil in pan and heat over med-high. Brown pork chops on both sides, about 4 minute.
• Add 1/2 cup vermouth, cover, lower heat and cook until chops are cooked through, about 4 more minute.
• Remove pork chops to platter, top with swiss chesse and cover to keep warm and melt cheese.
• Add mushrooms to skillet and cook over med-high heat until softened.
• Add remaining vermouth and scrape off brown bits from pan. Cook until sauce is slightly reduced.
• Spoon sauce over pork chops and serve.

VERMOUTH SAUCE

Steps:

• 1. above