Tuscan Salmon and Scallops in Vodka Cream Sauce: One Skillet Dinner Tips, FAQ & printable recipe

Tips for success

Keep the cheese finely grated and add it while the sauce is at a gentle simmer, so it melts into a smooth coating rather than clumping. Save a small handful for the final dusting on the plate. The cheese also adds a little natural saltiness, so taste the sauce before you add more salt. Serve the dish directly from the skillet at the table for a relaxed presentation, but keep the pan on a trivet so the cast iron does not mark the table surface.

Work with cold seafood and keep it in the refrigerator until the moment you cook it. Thaw frozen scallops overnight in the refrigerator and drain them well before seasoning, because excess water will dilute the sauce and prevent browning.

When you handle raw fish, wash your hands and clean the cutting board, knife and sink right away. Use a separate board for the basil and cheese if possible, so the raw seafood does not touch ready-to-eat ingredients.

Variations

• Shrimp instead of scallops: Replace the scallops with peeled and deveined shrimp of similar size. Add them at the same point and cook them until they turn pink and opaque, which usually takes two to three minutes, before you pour in the vodka.
• Lemon zest finish: Grate the zest of one lemon over the finished dish just before serving. The bright citrus cuts through the cream and lifts the flavor of the salmon and scallops without changing the core method of the recipe.
• Creamy pasta bed: Serve the salmon, scallops and sauce over freshly cooked linguine or fettuccine. Toss a little of the cooking water into the sauce to help it coat the noodles evenly before you add the fish on top.
• Extra basil and cheese: Add a larger handful of torn basil and a second dusting of grated hard cheese for a greener, more savory plate. This version suits guests who enjoy a stronger herb and cheese flavor on their seafood.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to two days, and cool them within 2 hours of cooking.

Freezer

Freezing is not recommended, since the scallops and cream sauce become rubbery and separate after thawing.

Reheat

Reheat gently in a skillet over low heat with a splash of cream until the sauce is warm and the fish is heated through.

Leftover salmon, scallops and sauce should be cooled for no more than 2 hours at room temperature before they go into the refrigerator. Transfer them to a clean airtight container, separating the fish from the sauce if you can, which helps keep the scallops firm. Refrigerated leftovers keep for up to two days.

Do not leave the dish out on the counter during a long meal; return any leftovers to the refrigerator within two hours. Reheat only the portion you plan to eat, and avoid repeated reheating, since the scallops and salmon become dry and tough each time they are heated.

You can prepare the components of this dish earlier in the day to reduce the time at the stove. Grate the hard cheese, tear the basil leaves and keep them covered in the refrigerator on a damp paper towel. Measure the tomato sauce, heavy cream and vodka and store them together in a covered container.

Pat the salmon and scallops dry, season them, then refrigerate them on a rack set over a plate until you are ready to cook. The seafood should be cooked on the day you plan to serve it, since fresh fish is best cooked soon after it is seasoned. When you are ready, the whole dish takes about 15 minutes at the stove.

Serving ideas

Serve the salmon and scallops straight from the serving dish with a spoonful of the vodka cream sauce over each portion. A simple green salad with lemon and olive oil balances the richness of the sauce and gives a fresh contrast to the seafood.

Warm crusty bread is ideal for mopping up the glossy sauce, and a dry white wine or sparkling water pairs well with the fish. Add the torn basil just before serving so its color and aroma stay bright on the plate.

For a more substantial meal, spoon the salmon, scallops and sauce over a bed of hot pasta, such as linguine or fettuccine, or over soft polenta. Use a little of the pasta water to loosen the sauce if it has thickened on standing. Keep the portions generous so each guest gets a piece of salmon and a few scallops. Finish each plate with a dusting of grated hard cheese and a few basil leaves to keep the dish looking fresh and inviting.

Frequently asked questions

Recipe card

Tuscan Salmon and Scallops in Vodka Cream Sauce: One Skillet Dinner

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 1/2 lb salmon fillets, thick cut, skin removed and cut into 4 portions
• 3/4 lb large sea scallops, side muscle removed
• 4 cloves garlic cloves, whole
• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• kosher salt to taste
• freshly ground black pepper to taste
• 1/4 cup vodka
• 3/4 cup tomato sauce or passata
• 1 cup heavy cream
• 1/2 cup finely grated hard cheese, such as Parmesan, plus more for garnish
• 1/4 cup fresh basil leaves, torn, plus more for garnish

Instructions

1. Pat the salmon portions and scallops dry with paper towels. Season both sides of the salmon and the scallops with kosher salt and black pepper. Keep the fish refrigerated until you are ready to cook, and never leave it out for more than 30 minutes.
2. Set the cast iron skillet over medium-high heat. Add the butter and olive oil and let them melt together. Add the whole garlic cloves and cook for about 1 minute, stirring, until fragrant and just golden.
3. Lay the salmon portions skin side up in the hot fat. Sear for 3 to 4 minutes without moving them, until the edges turn pale and the underside is golden. Turn the portions and sear the other side for 1 minute.
4. Nestle the scallops among the salmon and cook for 1 to 2 minutes until they begin to turn golden. Pour in the vodka, scraping up any browned bits from the pan, and let it bubble for about 30 seconds.
5. Add the tomato sauce and heavy cream to the skillet and stir with a wooden spoon until the sauce turns a rich rosy orange and begins to steam and bubble. Reduce the heat to medium and keep the sauce at a gentle simmer.
6. Sprinkle the grated hard cheese over the salmon and scallops and spoon a little sauce over them. Simmer uncovered for 4 to 6 minutes, until the salmon is opaque throughout and the scallops are firm and lightly golden at the edges.
7. Use tongs to transfer the salmon and scallops to a serving dish. Spoon the glossy vodka cream sauce over them. Tear the fresh basil leaves over the top and finish with a final dusting of grated hard cheese.

Contains: fish, crustaceans, milk, sulfites, mollusks

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

10 g

Fat

44 g

Fiber

1 g

Sugar

4 g

Sodium

780 mg

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