Tuscan Salmon Scallops Vodka Cream Skillet

This Tuscan Salmon and Scallops Vodka Cream Skillet brings together golden-seared seafood and a luscious pink tomato vodka cream sauce, all in one pan. The salmon is cut into thick medallions that cook quickly and stay moist, while jumbo sea scallops develop a beautiful crust.

Finished with freshly grated Parmigiano-Reggiano and a shower of basil ribbons, this dish tastes like a restaurant favorite but comes together in under 30 minutes.

A one-pan seafood dinner that feels special enough for a celebration yet simple enough for a weeknight. Salmon medallions and jumbo sea scallops are seared until golden, then simmered in a pink tomato vodka cream sauce that gets richness from Parmigiano-Reggiano and freshness from basil.

The sauce coats every piece of seafood, and the cast iron skillet keeps everything hot from stove to table.

Ingredients

Why this recipe works

The method of searing the seafood first builds a deep, savory crust that adds flavor to the sauce. Cutting the salmon into thick medallions ensures even cooking, while the scallops, patted dry, sear to a golden brown without steaming.

Searing in a hot cast iron skillet creates that irresistible caramelized exterior that contrasts with the creamy sauce.

The pink tomato vodka cream sauce brings acidity, richness, and a touch of sweetness. The vodka adds depth without overwhelming, and the cream mellows the tomatoes. Adding the Parmesan directly into the sauce thickens it and adds a nutty, salty note. Fresh basil at the end keeps the dish bright and aromatic.

Notes and substitutions

Choose center-cut salmon fillets with even thickness for the medallions. Jumbo sea scallops are ideal; look for dry-packed scallops, which sear better than wet-packed ones.

Freshly grate the Parmigiano-Reggiano for the best melt and flavor. The pink tomato vodka cream sauce can be store-bought or homemade; ensure it is of good quality.

A cast iron skillet is recommended for even heat and a good sear. If using a nonstick pan, heat it well but do not overheat. Have all ingredients prepped before starting, as the cooking goes quickly. For a lighter version, use half-and-half instead of heavy cream, but the sauce will be slightly less rich.

• jumbo sea scallops: large shrimp (peeled and deveined) can replace the scallops; cook until pink and opaque, about 2-3 minutes per side.
• pink tomato vodka cream sauce: Use a store-bought vodka sauce or make a quick version with canned crushed tomatoes, heavy cream, and a splash of vodka.
• Parmigiano-Reggiano: Grana Padano or Pecorino Romano can be used; adjust salt accordingly as Pecorino is saltier.
• fresh basil: Fresh parsley or chives can substitute for basil if needed.

Equipment

• Cast iron skillet
• Box grater
• Paper towels
• Chef's knife
• Cutting board