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Scallops with Vermicelli

 

40

Yield

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound bay scallops
2 tablespoons lemon juice
fresh
2 tablespoons parsley leaves
chopped
1 each onions
chopped
1 clove garlic
minced
2 tablespoons olive oil
2 tablespoons butter
divided
1 ½ cups italian plum (roma) tomatoes
canned, undrained, chopped
2 tablespoons basil
fresh, chopped
½ teaspoon basil
dried, crushed
*
¼ teaspoon oregano
dried, crushed
*
2 tablespoons heavy whipping cream
1 dash nutmeg
*
12 ounces vermicelli pasta
hot, cooked, drained

Directions

Rinse scallops.

Combine the scallops, lemon juice and parsley in a glass dish.

Cover and marinate in refrigerator while preparing sauce.

Cook and stir onion and garlic in oil and 1 tablespoon of the butter in a large skillet over medium high heat until the onion is tender.

Add the tomatoes with juice, basil, oregano and thyme.

Reduce the heat to low.

Cover and simmer for 30 minutes, stirring occasionally.

Drain scallops.

Cook and stir scallops in the remaining 1 tablespoon of butter in another large skillet over medium heat until the scallops are opaque, about 2 minutes.

Add cream, nutmeg and tomatoe sauce.

Pour the sauce over vermicelli in a large bowl the toss gently to coat.

Garnish as desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 45333% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 352mg 15%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 14%
Sugars g
Protein 55g
Vitamin A 25% Vitamin C 28%
Calcium 19% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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