Ingredients
2 pints of shucked oysters
12 Sea Scallops
5 Shallots, minced
3 Italian peppers, minced
5 cloves of garlic, minced
1 stalk of celery, minced
1 cup greek yogurt
1/2 cup Vermouth
2 tablespoons of unsalted butter
2 tablespoon melted butter
2 tablespoon flour
1/2 teaspoon minced parsley
1/2 teaspoon red pepper flakes
Salt & Pepper to taste
6 serving bowls
Directions
Place on 2 tablespoons of butter in a deep skillet over medium heat. Add shallots, celery, and peppers and saute until soft.
Next, add garlic and flour and stir to coat, saute for an additional 2 minutes.
Now add vermouth, stir, followed but yogurt, red pepper flakes, parsley, salt, and pepper. Reduce heat, cover, and simmer for about 15 minutes.
While sauce is simmering, place a non-stick skillet over medium-high heat.
Roll scallops in melted butter and sear for about 1 to 2 minutes on each side and place 2 sear scallops in each bowl, now uncover sauce, stir, add oysters, simmer for 2 to 3 minutes, then continue with scallops until done.
Ladle over scallops and serve.