Recipe: Scallops in Lemon Vermouth Butter Sauce

Easy Scallops Recipe, Scallops, Recipe

I’ve loved scallops for as long as I can remember – in fact that goes for most seafood. I like to blame my mom for this, she introduced me to the best food early on in life and I never looked back. Because of this early intro to seafood, I’ve had quite a while to explore how to cook and consume them. My most favorite scallop recipe has to be this one, the lemony butter sauce with most definitely have you licking your plate and the scallops turn out tender and delicious.

Scallops, Lemon, Butter, VermouthScallops-in-Lemon-Butter-Vermouth-Sauce
This easy recipe makes for a great birthday or date night meal – I tend to think these size scallops make for “special” meals because they are rather expensive (I picked up four for about $15 at Whole Foods), however you could always try the recipe with the more affordable smaller scallops and just coat them entirely before frying them. You can serve these with yellow rice and salad, or creamy mashed potatoes and steamed veggies, or crusty bread – whatever you like best.

Scallops in Lemon Vermouth Butter Sauce
Serves 2
Probably one of most favorite dishes, serve these scallops alongside mashed potatoes or even pasta! It's amazing!
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  1. 5 Tablespoons of Unsalted Butter
  2. 4-8 Large Scallops
  3. 1 1/2 Cups of Breadcrumbs
  4. 2 Cups of Vermouth
  5. 3 Tablespoons of Chopped Fresh Parsley
  6. Juice of 1 Lemon
  1. Take your scallops and coat both sides with breadcrumbs. I prefer to use Italian style breadcrumbs, but plain works just as well too.
  2. In a small skillet melt two tablespoons of butter, and fry your scallops at medium heat until golden brown on both sides. To ensure your scallops are not overcooked I usually remove the scallops from the heat right when they’re about to be cooked through.
  3. After you’ve removed the scallops from the pan, add the remaining three tablespoons of butter, 2 cups of Vermouth, and juice from the lemon. Stir and allow to simmer for about 4 to 5 minutes. Stir in two tablespoons of chopped fresh parsley, reserving the third tablespoon for garnish.
  4. Serve your scallops, pour the sauce over them, garnish with a sprinkle of fresh parsley, and enjoy!
The NYC Talon

Chicken, Kale & Carrot Soup Recipe


If you’re looking for a quick, easy, tasty recipe for all that kale you’ve got in your crisper then this is the one for you! Thanks to our share in a local food co-op (and if you have those near you, support local farmers and join up!) I was the recipient of two decent heads of kale – while one went yellow and therefore bad, the other was put to good use in this recipe for Chicken, Kale and Carrot Soup before it had the chance to do the same.
I make quite a lot of soup at my house – mostly because it makes a comforting and delicious meal when paired with insanely good bagels that we get from a local place. What gives this soup it’s more than typical “umami” flavor is the use of soy sauce and spices. Seriously, it is so so good!

Chicken, Kale, & Carrot Soup
Serves 5
Warm comfort food - the sort of soup that's welcome on a cool fall day!
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  1. 1 tablespoon of olive oil
  2. 1 medium-sized onion, diced
  3. 2 chicken breasts, diced into small pieces
  4. 3 carrots, chopped into 1/2 inch pieces
  5. 2 tablespoons soy sauce
  6. 1/2 tablespoon cumin
  7. 1/2 tablespoon chili pepper
  8. 3 1/2 cups chicken stock
  9. 1 head of kale, stalks removed and chopped into small pieces
  1. Once you’ve prepared your ingredients, in a large pot heat up your olive oil and saute your diced onion until it is translucent. Then, add your diced chicken and and heat for 4-5 minutes or until cooked.
  2. Once the chicken looks cooked (no longer pink) add your chopped carrots, soy sauce, cumin, chili pepper and chicken stock. Stir and bring to a boil.
  3. One the soup reaches a boil, lower heat and simmer for 10 minutes.
  4. After simmering, add your chopped kale (make sure those stalks are gone!) and stir in. Put a lid on your pot and allow to simmer on low for an additional 15-20 minutes until the kale has significantly softened.
  5. Serve & enjoy!
The NYC Talon
Chicken Kale and Carrot Soup Recipe

XO Almond Berry Trifle Recipe!

I love trifle, the mixture of pudding, cake, whipped cream and berries totally does it for me. It’s fun, it’s decadent, it combines my favorite kinds of dessert, and you can get really creative with it. I want to say that this XO Almond Berry Trifle is perfect for Valentine’s Day – and it is – but really, it’s great for anytime you want something wonderfully fantastic! The flavors of the almond vanilla pudding, mixed berries, and chocolate and vanilla cake make this trifle one of my favorites.Trifle with BlackberriesEasy Almond Berry Trifle

You can be real fancy and make both the cakes, pudding, and whipped cream from scratch. Personally, I’m not above a good store bought cake – although for the chocolate cake I used a doctored cake mix. Also, I use just a smidge less milk for the Jell-O instant pudding mix because it makes the mix a bit thicker and works better with the trifle. And feel free to change the berries up to suit your preference!

Easy XO Almond Berry Trifle
I used a 6 inch glass dish for my trifle – it’s enough to serve six.

XO Almond Berry Trifle
Serves 6
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  1. 1 Package Each of Raspberries, Blackberries, Blueberries, & Cherries
  2. 1 Large Box of Jell-O Vanilla Instant Pudding
  3. 1 1/2 Teaspoons of Almond Extract
  4. 1 2/3rd Cups of Milk (for the Jell-O Mix)
  5. 1/2 a Loaf Entemann’s Pound Cake
  6. Chocolate Cake (You can make this before hand, or just buy premade from the store)
  7. Whipped Cream – I use the canned kind, or you can easily make it from scratch
  1. Make one box of Jello-O Vanilla Instant Pudding, add the almond extract and mix thoroughly and set aside. Prepare your berries by washing, and in the case of the cherries, pitting.
  2. Cube both the vanilla and chocolate cake – keep seperate, as you’ll want to layer them in seperately.
  3. Layer, in this order, chocolate cake, whipped cream, pitted cherries, blackberries, 1/2 of the vanilla almond pudding, pound cake, remaining pudding, raspberries & blueberries.
  4. Serve with whipped cream. It’s a little messy, but boy is it delicious! Enjoy!
The NYC Talon