Tuscan Salmon and Scallops with Pink Vodka Cream Sauce Step-by-step instructions

Before you start

Before you start, take the salmon and scallops out of the refrigerator and let them sit at room temperature for about 15 minutes. This helps them cook more evenly. Pat both completely dry with paper towels.

Grate the Parmigiano Reggiano and set it aside. Slice the basil leaves into thin ribbons. Have the pink tomato vodka cream sauce measured and ready. Heat your cast iron skillet over medium-high heat so it is hot when you add the butter.

Instructions

Prep and Sear

1. 1Prep the Seafood
   Cut the salmon fillet into thick medallions, about 2 inches wide. Pat the salmon medallions and the jumbo sea scallops dry with paper towels. Season both generously with kosher salt and freshly ground black pepper. Grate the Parmigiano Reggiano on a box grater into a fluffy pile.
   Look for The salmon pieces are uniform and the scallops are dry to the touch.
   Tip Drying the seafood well ensures a golden sear rather than steaming.
2. 2Grate the Cheese
   Using a box grater, grate a solid wedge of aged Parmigiano Reggiano into a fresh pile of fluffy grated Parmesan. Set aside.
   Look for The grated cheese is light and airy, not clumped.
   Tip Grate only what is needed; freshly grated cheese melts more smoothly.

At the end of this phase, the salmon and scallops are perfectly seared with a golden-brown crust. The salmon is cooked through to 145°F (63°C) and the scallops are opaque and tender.

The skillet has browned bits stuck to the bottom, which will flavor the sauce. The grated cheese sits ready, and the basil is sliced. The kitchen smells of butter and caramelized seafood.

Build the Sauce

3. 3Sear the Salmon
   Heat a large cast iron skillet over medium-high heat. Add the butter and let it melt and foam. Place the salmon medallions in the skillet, presentation side down. Sear for 3-4 minutes until golden brown and crispy. Flip and sear for another 2-3 minutes until the salmon is just cooked through to 145°F (63°C). Transfer the salmon to a plate.
   Look for The salmon is golden and releases easily from the pan.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not crowd the pan; cook in batches if needed.
4. 4Sear the Scallops
   In the same skillet, add the scallops in a single layer. Sear for 2-3 minutes per side until deeply golden and cooked through to 145°F (63°C). Remove and set aside with the salmon.
   Look for The scallops have a golden crust and are opaque in the center.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Pat the scallops dry again if they released moisture during searing.
5. 5Make the Sauce
   Pour the pink tomato vodka cream sauce into the skillet, scraping up any browned bits. Bring the sauce to a gentle bubble over medium heat. Sprinkle in the grated Parmigiano Reggiano and stir until the cheese is melted and the sauce is smooth and creamy.
   Look for The sauce is pink, bubbling, and slightly thickened.
   Tip Stir constantly while adding the cheese to prevent clumping.

The pink vodka cream sauce is bubbling gently, and the grated Parmigiano has melted into a smooth, creamy mixture. The sauce is pink, slightly thickened, and coats the back of a spoon. The aroma is rich and savory with a hint of tomato and cheese. The skillet is filled with a luscious, velvety sauce ready to embrace the seafood.

Finish and Serve

6. 6Return Seafood to Pan
   Return the salmon medallions and scallops to the skillet, nestling them into the sauce. Spoon some sauce over the top of each piece. Let everything simmer together for 2-3 minutes until the seafood is heated through and the sauce has coated the pieces.
   Look for The sauce is bubbling around the seafood and the pieces are glistening.
   Tip Simmer gently to avoid overcooking the seafood.
7. 7Finish with Basil and Cheese
   Shower the fresh basil ribbons and the remaining grated Parmigiano Reggiano over the bubbling seafood. Serve immediately, lifting a glistening, butter-basted piece of salmon or a scallop with a spatula to show the sauce.
   Look for The basil is bright green and the cheese is melted and fragrant.
   Tip Add the basil at the very end to keep its color and aroma.

The salmon and scallops are nestled back into the sauce, which has bubbled around them and coated each piece. The basil ribbons are scattered over the top, and the remaining cheese has melted into the sauce. The dish is glistening and aromatic, with the basil adding a fresh, herbal note. It is ready to be served immediately.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the temperature and causes the seafood to steam instead of sear. Cook in batches if necessary. Another mistake is overcooking the scallops—they become rubbery.

Keep an eye on them and remove them as soon as they are opaque. Also, avoid adding the cheese too quickly to the sauce, as it can clump. Stir it in gradually. Finally, don't skip patting the seafood dry; moisture is the enemy of browning.

How to tell it’s done

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The scallops should be opaque throughout and register 145°F (63°C) on an instant-read thermometer.

The sauce should be bubbling and slightly thickened, coating the back of a spoon. The seafood should be glistening with the sauce, and the basil should be wilted just slightly but still bright green.

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