Scallops With Vermicelli
|Bay scallops||1 Pound|
|Fresh lemon juice||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Tablespoon|
|Butter||2 Tablespoon, divided|
|Canned italian tomatoes||1 1⁄2 Cup (24 tbs), undrained and cut up|
|Chopped fresh basil/1/2 teaspoon dried basil, crushed||2 Tablespoon|
|Dried oregano leaves||1⁄4 Teaspoon, crushed|
|Dried thyme leaves||1⁄4 Teaspoon, crushed|
|Heavy cream||2 Tablespoon|
|Ground nutmeg||1 Dash|
|Uncooked vermicelli||12 Ounce, hot cooked and drained|
Combine scallops, lemon juice and parsley in glass dish.
Cover; marinate in refrigerator while preparing sauce.
Cook and stir onion and garlic in oil and 1 tablespoon of the butter in large skillet over medium-high heat until onion is tender.
Add tomatoes with juice, basil, oregano and thyme.
Reduce heat to low.
Cover; simmer 30 minutes, stirring occasionally.
Cook and stir scallops in remaining 1 tablespoon butter in another large skillet over medium heat until scallops are opaque, about 2 minutes.
Add cream, nutmeg and tomato sauce.
Pour sauce over vermicelli in large bowl; toss gently to coat.
Garnish as desired.