Tuscan Salmon Scallops Vodka Cream Skillet Tips, FAQ & printable recipe

Tips for success

For the best sear, ensure the seafood is very dry before adding to the pan. Use paper towels to pat the scallops and salmon thoroughly.

The skillet should be hot enough that a drop of water sizzles immediately. Do not overcrowd; if needed, sear in batches to maintain heat.

When adding the Parmesan, sprinkle it evenly over the sauce and stir gently. The cheese will melt quickly; avoid boiling the sauce after adding cheese, as it can separate.

Use high-quality Parmigiano-Reggiano for the best flavor. For extra richness, add a knob of butter at the end for a glossy finish.

Variations

• Spicy Arrabbiata Twist: Add 1/2 teaspoon red pepper flakes to the sauce along with the Parmesan for a spicy kick. Garnish with extra basil and a drizzle of olive oil.
• Shrimp and Salmon Combo: Replace the scallops with large shrimp, peeled and deveined. Sear the shrimp for 2-3 minutes per side until pink and opaque, then proceed with the recipe.
• Creamy Pesto Version: Stir 2 tablespoons of basil pesto into the vodka cream sauce before adding the seafood. Reduce the fresh basil to 2 tablespoons for garnish.
• Lemon-Butter Finish: Add 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest along with the butter at the end. This brightens the sauce and complements the seafood.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of cream if needed.

Freezer

Freezing is not recommended as the creamy sauce may separate and the seafood texture will suffer.

Reheat

Reheat leftovers in a skillet over low heat, stirring gently, until warmed through. Avoid boiling to prevent the sauce from curdling.

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

Reheat gently in a skillet over low heat, adding a splash of cream or water if the sauce has thickened. The seafood may overcook upon reheating, so warm just until heated through.

The pink tomato vodka cream sauce can be made up to 2 days ahead and stored in the refrigerator. Cut the salmon and pat the scallops dry just before cooking. Grate the Parmesan and chiffonade the basil in advance to save time.

Serving ideas

Serve this skillet directly from the pan for a rustic presentation, or spoon the seafood and sauce over creamy polenta, pasta, or crusty bread to soak up every bit of the sauce. A simple green salad with lemon vinaigrette balances the richness.

For a special touch, garnish with extra grated Parmesan and a few whole basil leaves. Pair with a crisp white wine like Pinot Grigio or a light Chianti.

This dish is satisfying on its own, but the sauce is so good you will want something to mop it up.

Frequently asked questions

Recipe card

Tuscan Salmon Scallops Vodka Cream Skillet

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 1 1/2 lb salmon fillet, cut into thick medallions
• 1 lb jumbo sea scallops, patted dry
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 cups pink tomato vodka cream sauce
• 1/4 cup fresh basil leaves, cut into ribbons
• 2 tbsp unsalted butter
• kosher salt to taste
• freshly ground black pepper to taste

Instructions

1. Cut the salmon fillet into thick medallions, about 1 1/2 inches wide. Pat the jumbo sea scallops dry with paper towels. Grate a solid wedge of Parmigiano-Reggiano on a box grater into a fresh pile of fluffy grated Parmesan. Season the salmon and scallops lightly with kosher salt and freshly ground black pepper.
2. Place a large cast iron skillet over medium-high heat and let it get hot. Add the unsalted butter and let it melt, swirling to coat the bottom of the pan. The butter should sizzle when the seafood hits it.
3. Place the salmon medallions in the hot skillet, presentation side down. Sear without moving for 3-4 minutes until the underside is golden and releases easily. Flip and sear the other side for 2-3 minutes. The salmon should be opaque at the edges but still slightly translucent in the center.
4. Add the scallops to the skillet in a single layer, leaving space between each. Sear for 2-3 minutes per side until deeply golden and opaque. The centers should be just set but still moist. Remove the scallops to a plate and set aside.
5. Return the salmon medallions to the skillet, nestling them among the scallops. The seafood should be in a single layer, not overlapping.
6. Pour the pink tomato vodka cream sauce over the seafood, ensuring it coats the salmon and scallops. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble for 2-3 minutes so the flavors meld.
7. Sprinkle the freshly grated Parmigiano-Reggiano over the bubbling sauce. Stir gently to incorporate the cheese into the sauce, letting it melt and thicken slightly.
8. Scatter the fresh basil ribbons over the top and add a final pat of butter if desired (or use the remaining butter). Let the butter melt into the sauce, then remove the skillet from the heat.
9. Lift a glistening butter-basted piece of salmon or a scallop onto a plate, spooning extra sauce and Parmesan over the top. Serve immediately while hot.

Contains: fish, mollusks, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

12 g

Fat

32 g

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