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Scallops with Vermicelli
Scallops with Vermicelli

Scallops with Vermicelli

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 lb bay scallops
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley
2 Tbsp olive oil
2 Tbsp butter, divided
1 medium onion, chopped
1 clove garlic, minced
1 1/2 cups canned Italian tomatoes, undrained and chopped
2 Tbsp chopped fresh basil OR 1/2 tsp. dried basil leaves
1/4 tsp dried oregano leaves
1/4 tsp dried thyme leaves
2 Tbsp heavy cream
Dash ground nutmeg
12 ounces vermicelli, cooked and drained
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Let's Make It
Rinse scallops. Combine scallops, lemon juice and parsley in a glass bowl. Cover; marinate in refrigerator while preparing sauce.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender. Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
Drain scallops; discard marinade. Heat remaining 1 Tbsp. of butter in a separate large skillet over medium heat. Add scallops; cook and stir about 2 minutes or until scallops are opaque. Stir in cream, nutmeg and tomato sauce mixture. Pour sauce over cooked vermicelli in large serving bowl; toss gently to coat. Garnish as desired.
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