Tuscan Salmon and Scallops with Pink Vodka Cream Sauce Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the skillet is hot before adding the butter. The butter should sizzle and foam but not brown.

If you are cooking in batches, wipe the skillet clean between batches to prevent burnt bits from sticking to the new pieces. Also, let the seafood rest for a minute after searing before adding it back to the sauce, so the juices redistribute.

The sauce can be made ahead and kept in the refrigerator for up to 3 days. When reheating, do so gently over low heat, adding a splash of cream or water if it has thickened too much.

Fresh basil should always be added at the end to preserve its color and flavor. If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.

Variations

• Spicy Arrabbiata Twist: Add a pinch of red pepper flakes or a chopped fresh chili to the sauce while it simmers. This gives the dish a pleasant heat that pairs well with the richness of the cream and seafood.
• Shrimp and Salmon Combo: Replace the scallops with large shrimp (peeled and deveined). Sear the shrimp for 2 minutes per side until pink and cooked through. The shrimp add a different texture and are equally delicious.
• Creamy Tomato Basil Without Vodka: Omit the vodka and increase the tomato sauce to 2 1/2 cups, adding a teaspoon of balsamic vinegar to mimic the acidity. The dish remains rich and flavorful without the alcohol.
• Herb-Infused Butter: Add a sprig of fresh thyme or rosemary to the butter while searing the seafood. This infuses the oil with herbal notes that carry through the sauce. Remove the sprig before adding the sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently.

Freezer

The sauce can be frozen for up to 2 months, but the seafood does not freeze well.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of cream or water to loosen the sauce.

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 cream or water to loosen it if needed.

The pink tomato vodka cream sauce can be made up to 2 days ahead and kept refrigerated.

The salmon and scallops are best cooked fresh, but you can cut the salmon into medallions and pat the scallops dry a few hours ahead, keeping them covered in the refrigerator.

Serving ideas

Serve this dish over cooked pasta, such as fettuccine or pappardelle, to soak up the luscious sauce.

Alternatively, serve with crusty bread for dipping and a simple arugula salad with lemon vinaigrette to cut through the richness. A glass of Pinot Grigio or Chianti pairs beautifully with the tomato and cream.

For a low-carb option, serve over zucchini noodles or alongside sautéed spinach. The dish is also delicious with creamy polenta or mashed potatoes. Garnish with extra basil and a drizzle of good olive oil just before serving for a final touch of elegance.

Frequently asked questions

Recipe card

Tuscan Salmon and Scallops with Pink Vodka Cream Sauce

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 1 1/2 lb salmon fillet, skin removed
• 1 lb jumbo sea scallops
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• 2 cups pink tomato vodka cream sauce
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp unsalted butter
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 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.
2. Using a box grater, grate a solid wedge of aged Parmigiano Reggiano into a fresh pile of fluffy grated Parmesan. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: fish, mollusks, milk, sulfites

Estimated nutrition per serving

Calories

540

Protein

42 g

Carbohydrates

12 g

Fat

35 g

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