Scallops with Vermicelli
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bay scallops
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
divided |
|
| 355 | ml |
italian plum (roma) tomatoes
canned, undrained, chopped |
|
| 3E+1 | ml |
basil
fresh, chopped |
|
| 2.5 | ml |
basil
dried, crushed |
*
|
| 1.3 | ml |
oregano
dried, crushed |
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 1 | dash |
nutmeg
|
*
|
| 346.8 | ml/g |
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.
