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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Vermicelli With Scallops and Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions