Vermouth Scallops Over Vermicelli

Name: Vermouth Scallops Over Vermicelli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 teaspoon butter; Cooking spray; 3/4 pound sea scallops; 2 teaspoons capers; 1/4 teaspoon salt; 1/4 teaspoon coarsely ground black pepper; 1/2 cup dry vermouth or dry white wine; 2 cups hot cooked vermicelli (about 4 ounces uncooked pasta); 2 tablespoons chopped fresh basil

Eats Now Editorial Team · 22 kcal · Seafood

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Vermouth Scallops Over Vermicelli – a delicious recipe with olive oil, butter, Cooking spray, scallops, capers, salt. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 teaspoon olive oil
1 teaspoon butter
Cooking spray
3/4 pound sea scallops
2 teaspoons capers
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry vermouth or dry white wine
2 cups hot cooked vermicelli (about 4 ounces uncooked pasta)
2 tablespoons chopped fresh basil

1
Heat oil and butter over medium-high heat in a large nonstick skillet coated with cooking spray. Add scallops; cook about 3 minutes on each side until browned and cooked through. Add capers, salt, pepper, and vermouth. Cook 30 seconds or until vermouth evaporates. Spoon mixture over pasta. Sprinkle evenly with basil.

kcal

Calories

Fat

* 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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 teaspoon butter, Cooking spray, 3/4 pound sea scallops, and more.

Yes, Vermouth Scallops Over 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.

Quick Info

Servings
4 servings
Calories
22 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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