Scallops With Vermicelli Recipe
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.
Ingredients
1 pound bay scallops
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
1 onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons butter, divided
1 1/2 cups canned Italian tomatoes, undrained and cut up
2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon dried thyme leaves, crushed
2 tablespoons heavy cream
Dash ground nutmeg
12 ounces uncooked vermicelli, hot cooked and drained
Directions
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.
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.
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