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Scallops With Vermicelli

creative.chef's picture
Scallops With Vermicelli is a delicious side dish which I always crave for. Try this Scallops With Vermicelli recipe; I bet, you will surely get a lot of compliments for this.
  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

Rinse scallops.
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.
Drain scallops.
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.

Recipe Summary

Side Dish

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