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Scallops With Vermicelli

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<p><a href="http://www.flickr.com/photos/yosoynuts/3601824085/">Image Credit</a></p>
Ingredients
  Bay scallops 1 Pound
  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 chopped
  Chopped fresh basil/1/2 teaspoon dried basil leaves 2 Tablespoon
  Dried oregano leaves 1⁄4 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Heavy cream 2 Tablespoon
  Ground nutmeg 1 Dash
  Vermicelli 12 Ounce, hot cooked and drained (Uncooked)
Directions

GETTING READY
1) Wash scallops in water.
2) In a glass dish, combine scallops, juice and parsley and keep aside, covered in refrigerator.

MAKING
3) In the meantime prepare sauce in a large skillet by first sautéing onion and garlic in olive oil and 1 tablespoon butter over medium-high heat until onion is translucent.
4) Stir in tomatoes, juice, basil, oregano and thyme and minimize heat to low.
5) Simmer, covered for 30 minutes, stirring occasionally.
6) Scrape off the marinade from scallops and in another large skillet, sauté drained scallops in remaining butter for about 2 minutes over medium heat until scallops are opaque.
7) Pour in cream, nutmeg and cooked tomato sauce mixture.
8) In a large bowl, put vermicelli and pour over sauce.
9) Toss gently to coat and flavor as desired.

SERVING
10) Serve at once.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Scallop
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
Servings: 
4

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