Vermicelli With Scallops and Lemon Recipe

Name: Vermicelli With Scallops and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb vermicelli; ¼ cup olive oil; 2 tablespoons butter; 1 cup clam juice; ¼ cup lemon juice; 2 teaspoons lemon zest; 2 teaspoons dried tarragon; 1 lb small bay scallop; ¾ cup thinly sliced scallion; ¼ teaspoon black pepper

Servings: persons

1 lb vermicelli
¼ cup olive oil
2 tablespoons butter
1 cup clam juice
¼ cup lemon juice
2 teaspoons lemon zest
2 teaspoons dried tarragon
1 lb small bay scallop
¾ cup thinly sliced scallion
¼ teaspoon black pepper

1
In a large pot of water, cook vermicelli until tender, but still firm, 7 minutes.
2
Drain.
3
Transfer to a serving dish.
4
Meanwhile, in a large skillet, combine olive oil, butter, clam juice, lemon juice, zest and tarragon.
5
Bring to a boil.
6
Boil until slightly reduced, 2 minutes.
7
Add scallops, reduce heat to medium-low, and cook uncovered until opaque but still tender, 1-2 minutes.
8
Stir in scallions and pepper.
9
Spoon sauce over pasta and serve.

188

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 lb vermicelli, ¼ cup olive oil, 2 tablespoons butter, 1 cup clam juice, and more.

Yes, Vermicelli With Scallops and Lemon 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.

Vermicelli With Scallops and Lemon

How did you like this recipe?

Frequently Asked Questions