One-Pan Tuscan Salmon and Scallops in Vodka Cream Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the seafood is very dry before it hits the pan. Use paper towels to pat the scallops and salmon thoroughly.

Season just before cooking, not in advance, to avoid drawing out moisture. And give the skillet enough time to heat — a hot pan is the key to a golden crust that doesn't stick.

When adding the sauce, scrape up the browned bits from the bottom of the pan — that's where the flavor is. If you like a thinner sauce, add a splash of chicken broth or water. If you prefer a thicker sauce, let it simmer a few minutes longer. Taste and adjust seasoning with salt and pepper before serving.

Variations

• Spicy Arrabbiata Twist: Add 1/2 teaspoon red pepper flakes to the sauce along with the vodka. The heat balances the cream and adds a lively kick.
• Shrimp and Salmon Combo: Replace the scallops with 1 pound of large shrimp, peeled and deveined. Sear them for 2 minutes per side, until pink and opaque.
• Creamy Lemon Herb: Stir 1 teaspoon of lemon zest into the sauce and replace the basil with fresh dill or parsley. The bright citrus cuts the richness.
• No-Vodka Version: Omit the vodka and add an extra 1/4 cup of chicken broth or water to the sauce. Simmer as directed.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of water or cream to revive the sauce.

Freezer

Not recommended — the cream sauce may separate and the seafood can become rubbery when thawed.

Reheat

Reheat in a skillet over medium-low heat, stirring occasionally, until hot. Add a splash of water or cream if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen it if needed. The seafood is best eaten fresh but can be gently reheated.

The sauce can be made up to 2 days ahead and refrigerated in an airtight container. The Parmigiano-Reggiano can be grated in advance and stored in a sealed bag in the refrigerator.

The basil should be sliced just before serving. The seafood is best cooked fresh, but you can cut the salmon and pat the scallops dry up to a few hours ahead, keeping them refrigerated.

Serving ideas

Serve the skillet straight from the pan, spooning the sauce over the seafood. It's wonderful with crusty bread for dipping, or over buttered pasta, polenta, or creamy mashed potatoes.

A simple arugula salad with lemon vinaigrette balances the richness. Garnish with extra basil and a few cracks of black pepper at the table.

This dish is meant to be shared family-style. Set the hot skillet in the middle of the table and let everyone help themselves.

It pairs beautifully with a crisp white wine like Pinot Grigio or a light Chianti. For a special touch, spoon the sauce over the seafood just before serving to keep everything glossy and moist.

Frequently asked questions

Recipe card

One-Pan Tuscan Salmon and Scallops in Vodka Cream

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 1/2 lb salmon fillet, skin removed, cut into 2-inch medallions
• 1 lb jumbo sea scallops, patted dry
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 cups pink tomato vodka sauce
• 1/4 cup fresh basil leaves, thinly sliced (ribbons)
• 2 tbsp unsalted butter, for basting
• 1 tbsp olive oil
• kosher salt, to taste
• black pepper, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: fish, mollusks, milk

Estimated nutrition per serving

Calories

520

Protein

45 g

Carbohydrates

12 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.