One-Pan Tuscan Salmon and Scallops in Vodka Cream Step-by-step instructions

Before you start

Before starting, cut the salmon into thick medallions and pat the scallops dry with paper towels. Grate the Parmigiano-Reggiano into a bowl and set aside. Slice the basil into thin ribbons.

Have the vodka sauce open and the butter measured. Heat a large cast iron skillet over medium-high heat for at least 2 minutes before adding oil — a properly preheated pan ensures a good sear. Season the seafood just before cooking.

Instructions

Prep and Sear

1. 1Prep the Seafood and Cheese
   Cut the salmon fillet into thick medallions, about 2 inches across. Pat the jumbo sea scallops dry with paper towels. Grate the Parmigiano-Reggiano on the fine holes of a box grater into a fluffy pile. Season the salmon and scallops lightly with salt and pepper.
   Look for The salmon pieces are uniform and the scallops are dry to the touch.
   Tip Dry scallops sear better — moisture prevents browning.
2. 2Heat the Skillet
   Place a large cast iron skillet over medium-high heat and add the olive oil. Swirl to coat the bottom. Wait until the oil shimmers but does not smoke.
   Look for A drop of water flicked in evaporates immediately.
   Tip Cast iron holds heat for a deep golden crust.

The salmon medallions and scallops should be golden brown with a crisp crust. The salmon should flake easily and read 145°F (63°C) on an instant-read thermometer.

The scallops are opaque and springy. The pan has a rich brown fond — that's flavor waiting to be released.

Simmer the Sauce

3. 3Sear the Salmon
   Lay the salmon medallions in the hot skillet, presentation side down. Cook without moving for 3-4 minutes, until golden brown and the edges look opaque. Flip and cook 2-3 minutes more, until the fish flakes easily and reaches 145°F (63°C). Transfer to a plate.
   Look for The salmon has a golden crust and releases easily from the pan.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip If it sticks, it needs another minute — don't force it.
4. 4Sear the Scallops
   Add the scallops to the same skillet, leaving space between them. Sear for 2-3 minutes per side, until deeply golden and the sides are opaque. The centers should be just set and reach 145°F (63°C). Transfer to the plate with the salmon.
   Look for The scallops have a caramelized crust and feel springy to the touch.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd — sear in batches if needed.

The vodka sauce is bubbling gently and slightly thickened. It smells richly of tomato and cream, with a hint of vodka. The color is a soft pink. The sauce should coat the back of a spoon. If it seems too thin, let it simmer a minute longer.

Finish and Serve

5. 5Build the Sauce
   Pour the pink tomato vodka sauce into the skillet. Bring to a gentle bubble over medium heat, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly thickened.
   Look for The sauce is bubbling gently and has a creamy pink color.
   Tip Scraping the fond adds deep flavor to the sauce.
6. 6Return the Seafood to the Pan
   Slide the salmon medallions and scallops back into the skillet, nestling them into the sauce. Spoon some sauce over the top. Add the butter and let it melt into the sauce, basting the seafood with the buttery sauce for 1-2 minutes until everything is hot.
   Look for The sauce is glossy and the seafood is coated.
   Tip Basting keeps the seafood moist and enriches the sauce.
7. 7Finish and Serve
   Scatter the basil ribbons and the remaining grated Parmigiano-Reggiano over the bubbling skillet. Gently lift a piece of salmon or a scallop with a spoon, letting the sauce drip, and serve immediately.
   Look for The cheese melts into the sauce and the basil brightens the dish.
   Tip Serve with crusty bread or pasta to soak up the sauce.

The seafood is nestled into the sauce, glistening with butter. The cheese is melted and the basil is bright green. Everything is hot and bubbling. Lift a piece of salmon — the sauce should cling to it. Serve immediately.

Common mistakes

The most common mistake is overcrowding the pan, which lowers the temperature and steams the seafood instead of searing it. Sear in batches if necessary. Another is moving the seafood too soon — wait until it releases easily from the pan.

Also, don't skip patting the scallops dry; excess moisture prevents browning. Finally, be careful not to overcook the seafood in the sauce; return it just to warm through, not to simmer for long.

How to tell it’s done

The salmon is done when it flakes easily with a fork and reaches 145°F (63°C) in the thickest part. The scallops are done when they are opaque on the sides and reach 145°F (63°C) in the center; they should feel firm but springy.

The sauce is ready when it has thickened slightly and coats the back of a spoon. The finished dish should be bubbling and glossy, with the cheese melted and the basil bright.

• Fish: 145°F (63°C) in the thickest part
• Shellfish: 145°F (63°C) in the thickest part