Tuscan Salmon and Scallop Vodka Cream Skillet in One Pan

Tender salmon and sea scallops, seared in butter and garlic, then simmered in a blush vodka cream sauce with tomato and melted cheese. This Tuscan-inspired skillet comes together in one cast iron pan and is ready to serve in about 45 minutes.

This skillet brings together two kinds of seafood in one sauce. The salmon is seasoned with Italian seasoning, salt and black pepper, then seared alongside sea scallops until golden. The pan is deglazed with vodka, and tomato sauce and heavy cream turn the drippings into a pinkish-orange sauce. Grated hard cheese melts over the fish while the sauce simmers and thickens.

Finish with fresh basil and extra cheese, and serve straight from the skillet. The result is rich and creamy, with a bright tomato note that keeps the cream from feeling heavy. Plan the whole dish for a weeknight dinner or a relaxed weekend meal, and serve it with bread or pasta to soak up the sauce.

Ingredients

Why this recipe works

Searing the seafood first builds browning on the bottom of the pan. When the vodka is added, it lifts those browned bits into the sauce, which gives the cream a deeper, savory flavor that would not develop if everything were simmered together from the start.

Browning in butter and olive oil also gives the salmon and scallops a golden crust that holds up when the sauce is spooned over them.

Vodka does more than add a faint sharpness. It helps dissolve flavor compounds from the pan that water alone would leave behind, and it reduces quickly, so it adds character without making the dish taste boozy. Once the tomato sauce and heavy cream go in, the mixture simmers gently, which lets the cream thicken and cling to the seafood while the salmon finishes cooking without drying out.

Notes and substitutions

Choose salmon fillet with firm flesh and even thickness so the portions cook at the same rate. Large sea scallops are best because they sear to a golden crust while the centers stay tender.

Pat both dry before seasoning, and keep them cold until the pan is hot. A 12-inch black cast iron skillet holds heat well and gives the sauce room to simmer, but any heavy skillet with a lid will work in a pinch.

Hard cheese adds salt and nutty flavor, so use a real aged cheese grated finely on a box grater; pre-shredded cheese often contains anti-caking agents that keep it from melting smoothly.

Vodka is used in small amounts, and chicken broth can replace it for a version without alcohol. Tomato sauce should be smooth and plain, without herbs or sugar that would compete with the basil. Heavy cream gives the most stable sauce, so avoid substituting milk, which can curdle.

• vodka: Use the same amount of chicken broth; the sauce will be slightly less sharp but still creamy.
• sea scallops: Use the same weight of large shrimp, peeled and deveined, and sear them just until pink.
• hard cheese: Use an equal amount of finely grated Pecorino Romano for a saltier, sharper finish.

Equipment

• 12-inch black cast iron skillet
• Box grater
• Cutting board
• Chef's knife
• Tongs
• Wooden spoon