Tuscan Salmon and Scallops in Vodka Cream Sauce for One Pan Dinner

A single skillet brings together tender salmon, golden sea scallops and a rosy vodka cream sauce perfumed with garlic and fresh basil. The dish finishes under a bubbling crust of melted parmesan-style cheese, so the whole dinner comes straight from the pan to the table with very little cleanup.

This Tuscan-style dinner builds its flavor in layers. Seafood is seared first to add golden color, then the pan is used to make the sauce, so the browned bits from the fish become part of the base.

Garlic softens in butter, a splash of vodka reduces, and tomato sauce and heavy cream turn the mixture into a glossy, rosy sauce.

The salmon and scallops are nestled into the simmer, basted with sauce, and finished with grated cheese that melts into a lightly browned top. Serve it in the skillet with fresh basil and extra cheese for an elegant dinner that takes under an hour from start to finish.

Ingredients

Why this recipe works

Searing the scallops and salmon before the sauce builds a golden, savory layer on the pan. When the vodka and sauce go in, they lift those browned bits off the bottom of the skillet, so the flavor of the seafood carries through every spoonful of sauce.

Adding the tomato sauce before the cream gives the base its rosy color and gentle acidity, and the heavy cream then rounds it into a silky, glossy coating. Basting the fish with the simmering sauce keeps it moist while it cooks through, and the cheese melts into a crust that adds salt and texture.

Notes and substitutions

Choose fresh salmon fillets of similar thickness so they cook evenly, and sea scallops that are large and dry rather than soaked in water.

Dry scallops sear to a deep golden color, while wet ones steam and turn pale. Use a real hard yellow cheese, such as a parmesan-style cheese, and grate it yourself from a block for the best melt and flavor.

A 12-inch cast-iron skillet holds heat well for searing and goes from stovetop to table without transferring the food. You will need a box grater for the cheese, a wooden board for prep, tongs for flipping the fish and scallops, and a wooden spoon for basting.

An instant-read thermometer helps you confirm that the salmon has reached a safe temperature. Keep fresh basil on hand for both the cooking and the garnish.

• vodka: Use the same amount of dry white wine or extra tomato sauce, though the sauce will taste slightly less sharp and more fruity.
• heavy cream: Use half-and-half for a lighter sauce, but reduce it gently so it does not split.
• sea scallops: Use large shrimp of similar size, cooked for the same time, for a different seafood base.

Equipment

• 12-inch cast-iron skillet
• box grater
• wooden cutting board
• tongs
• wooden spoon or basting spoon
• instant-read thermometer
• paper towels