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Scallops with vermicelli

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Ingredients/Components

bay scallops - 1 lb
fresh lemon juice - 2 Tbsp
chopped parsley - 2 Tbsp
onion, chopped - 1 item
clove garlic, minced - 1 item
olive oil - 2 Tbsp
butter, divided - 2 Tbsp
canned Italian tomatoes, undrained and cut up
chopped fresh basil or 1/2 tsp - 2 Tbsp
oregano leaves, crushed - 1/4 tsp
thyme leaves, crushed - 1/4 tsp
heavy cream - 2 Tbsp
uncooked vermicelli, hot, cooked and drained - 12 oz

How to make scallops with vermicelli:

Rinse scallops. Combine scallops, lemon juice and parsley in 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 large skillet over medium-high heat 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. 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 and tomato sauce. Pour sauce over vermicelli in large bowl. Toss gently to coat.

Recipe categories: Pasta, Main dish, Scallops.

Rating:

3.3

Average rating: 3.3, total votes: 7

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