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

Before you start

Measure every ingredient into small prep bowls, pat proteins or vegetables dry with paper towels, and preheat your pan thoroughly before adding oil so browning starts cleanly without steaming.

Take your time with each step, and the result will be worth every minute spent in the kitchen.

Instructions

Prep and Aromatics

1. 1Prepare the salmon and scallops
   Pat the salmon portions and scallops dry with paper towels. Season the salmon on all sides with Italian seasoning, kosher salt and black pepper. Keep the seafood refrigerated until the pan is hot, and set out the minced garlic, grated cheese and basil nearby.
   Look for Salmon is evenly coated and scallops are dry to the touch.
   Tip Dry seafood browns far better, so blot it well before seasoning.
2. 2Melt butter and oil
   Set the cast iron skillet over medium-high heat. Add the butter and olive oil and let them melt together until foamy. Stir in the minced garlic and cook for about 30 seconds, until fragrant but not browned.
   Look for Butter foams and the garlic smells sweet and fragrant.
   Tip Watch the garlic closely; it turns bitter within seconds once it darkens.

Every ingredient is evenly coated, fragrant and progressing at a steady gentle sizzle without sticking to the pan surface.

Take a moment to check the color, texture and aroma before moving on to the next stage.

Main Cooking Stage

3. 3Sear the salmon and scallops
   Lay the salmon portions and scallops in the skillet, spaced apart. Sear the scallops for 2 to 3 minutes per side until deep golden, then turn the salmon and sear the other sides. Work in batches if the pan looks crowded.
   Look for Scallops and salmon edges turn golden and release easily from the pan.
   Tip Leave the seafood undisturbed for a full minute so a crust forms.
4. 4Deglaze with vodka
   Pour the vodka into the hot skillet, scraping up the browned bits from the bottom with a wooden spoon. Let the vodka bubble for about 1 minute until it reduces slightly and the sharp alcohol smell fades.
   Look for Vodka bubbles and the browned bits lift easily from the pan.
   Tip Stand back when adding vodka, as it may flare briefly on gas burners.
5. 5Build the tomato cream sauce
   Reduce the heat to medium. Stir in the tomato sauce and heavy cream until the sauce turns a pinkish-orange color and looks smooth. Scatter about three-quarters of the grated cheese over the salmon and scallops so it begins to melt.
   Look for Sauce is smooth, pinkish-orange and begins to coat a spoon.
   Tip Keep the heat moderate so the cream does not catch on the bottom.

Every ingredient is evenly coated, fragrant and progressing at a steady gentle sizzle without sticking to the pan surface.

Take a moment to check the color, texture and aroma before moving on to the next stage.

Final Glaze and Plating

6. 6Simmer until the seafood is cooked
   Simmer the sauce gently, spooning it over the seafood, for 5 to 8 minutes until it thickens and coats the back of a spoon. Cook the salmon until it is opaque and flakes easily, and the scallops are opaque and tender. Check that the salmon reaches 145°F (63°C).
   Look for Salmon flakes with a fork, scallops are opaque, sauce coats the spoon.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip A thin probe thermometer in the thickest salmon piece confirms doneness.
7. 7Finish and serve
   Lift the salmon out with tongs and arrange the portions and scallops on the serving plates or back in the skillet. Tuck in fresh basil leaves, sprinkle the remaining grated cheese over the top, and spoon the sauce over everything.
   Look for Cheese is melted and the basil is bright green on top.
   Tip Add the basil at the very end so it stays bright and fragrant.

Every ingredient is evenly coated, fragrant and progressing at a steady gentle sizzle without sticking to the pan surface.

Take a moment to check the color, texture and aroma before moving on to the next stage.

Common mistakes

Avoid crowding the pan or flipping too early before a crust forms, keep the burner at steady medium-high heat so aromatics never scorch, and season in balanced layers rather than only at the end.

How to tell it’s done

The dish is ready when the exterior shows even golden color, the center feels tender when pressed gently with a fork, and the sauce coats the back of a spoon glossy and fragrant.

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