Scallops With Vermicelli Recipe

Name: Scallops With Vermicelli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. bay scallops; 2 Tbsp. fresh lemon juice; 2 Tbsp. chopped parsley; 1 onion, chopped; 1 clove garlic, minced; 2 Tbsp. olive oil; 2 Tbsp. butter, divided; 1 1/2 c. canned Italian tomatoes, undrained and cut up; 2 Tbsp. chopped fresh basil or 1/2 tsp. dried basil, crushed; 1/4 tsp. oregano leaves, crushed; 1/4 tsp. thyme leaves, crushed; 2 Tbsp. heavy cream; 12 oz. uncooked vermicelli, hot, cooked and drained

Servings: persons

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

1
Rinse scallops.
2
Combine scallops, lemon juice and parsley in glass dish.
3
Cover and marinate in refrigerator while preparing sauce.
4
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.
5
Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low.
6
Cover and simmer 30 minutes stirring occasionally.
7
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.
8
Add cream and tomato sauce.
9
Pour sauce over vermicelli in large bowl.
10
Toss gently to coat.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. bay scallops, 2 Tbsp. fresh lemon juice, 2 Tbsp. chopped parsley, 1 onion, chopped, and more.

Yes, Scallops With Vermicelli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Vermicelli

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