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Pan-seared Russian Sea Scallops on Vodka-spiked Tomato Sauce

2 servings


Dinner for Two Under 30 Minutes

Nutritional Facts Per Serving

26 g
9.1 g
0.9 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 248
  • Fat 8 g
    • Saturated   1 g
    • + Trans 
  • Cholesterol 49 mg
  • Sodium   611 mg
  • Carbohydrate 9.1 g
    • Fibre   0.9 g
    • Sugars  
  • Protein 26 g
    • Vitamin A 8 %
    • Vitamin C 7 %
    • Calcium 4 %
    • Iron 7 %


Place the tomato sauce, vodka, dill, sugar and lemon zest in a small pot. Gently simmer for 5 minutes; season with salt and white pepper. Cover and reserve the sauce on low heat. Heat a small non-stick skillet over medium-high. Season the scallops with salt and white pepper. Cook the scallops 1 to 2 minutes per side, or until just cooked through. Divide the sauce between 2 plates. Set the scallops on top of the sauce and serve. Garnish with dill sprigs and lemon wedges, if desired.

Serving Suggestions

Steamed asparagus, broccoli or snap peas, and boiled small new or nugget potatoes (when in season), tossed with melted butter and snipped chives, would pair nicely with the scallops. Or, instead of potatoes, trying serving the scallops with the Saffron Rice found in our website recipe collection.

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