↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
SCALLOPS WITH VERMICELLI
SERVES 4 , 4 servings (change servings and units)
Ingredients
1 lb bay scallop
2 tablespoons fresh lemon juice
2 tablespoons parsley, chopped
1 onion, diced
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons butter, divided
1 1/2 cups Italian-style diced tomatoes, UN-drained
2 tablespoons fresh basil, chopped or 1/2 teaspoon dried basil, crushed
1/4 teaspoon oregano, crushed
1/4 teaspoon thyme, crushed
2 tablespoons heavy cream
1 dash ground nutmeg
12 ounces vermicelli (or your favorite pasta, also looks nice over bow-tie or penne which I personally prefer)
Directions
Rinse scallops.
Combine scallops, lemon juice and parsley in glass dish; cover and marinate in refridgerator while preparing sauce. Do not let the scallops sit for too long as this will completely cook them due to the acid in the lemon juice, so do not allow the scallops to sit in lemon juice for a period longer than while you are preparing the sauce for this recipe. (FYI: by marinating the scallops [or any seafood] in lemon juice [or any acid] you are actually using the acid in the lemon juice to "chemically" cook it. This process is called Ceviche. Although this recipe is not completely cooking in the scallops in the lemon juice, it is beginning the process so this step is important. You will complete cooking of the scallops in a skillet as this recipe calls for below.)
In large skillet on medium heat add 1 T of butter, and olive oil.
Add onion and garlic and sautee over medium heat just until onion is tender.
Add diced tomatoes with juice, basil, oregano and thyme. Reduce heat to low.
Cover and simmer for 30 minutes, stirring occasionally.
Drain scallops from marinade.
In another skillet, cook and stir scallops in remaining 1T of butter over medium heat until scallops are opaque (approximately 2 minutes).
In a pot cook vermecelli to desired doneness, I prefer al dente.
0Add cream and nutmeg to tomato mixture and then combine it all with the skillet that has completed cooking scallops.
In large bowl pour sauce & scallop mixture over cooked vermecelli.
Garnish as desired. I use a sprig of the basil or oregano or even parsley if you used fresh herbs any will do.
SCALLOPS WITH VERMICELLI
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
SCALLOPS WITH VERMICELLI
SERVES 4 , 4 servings (change servings and units)
Ingredients
1 lb bay scallop
2 tablespoons fresh lemon juice
2 tablespoons parsley, chopped
1 onion, diced
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons butter, divided
1 1/2 cups Italian-style diced tomatoes, UN-drained
2 tablespoons fresh basil, chopped or 1/2 teaspoon dried basil, crushed
1/4 teaspoon oregano, crushed
1/4 teaspoon thyme, crushed
2 tablespoons heavy cream
1 dash ground nutmeg
12 ounces vermicelli (or your favorite pasta, also looks nice over bow-tie or penne which I personally prefer)
Directions
Rinse scallops.
Combine scallops, lemon juice and parsley in glass dish; cover and marinate in refridgerator while preparing sauce. Do not let the scallops sit for too long as this will completely cook them due to the acid in the lemon juice, so do not allow the scallops to sit in lemon juice for a period longer than while you are preparing the sauce for this recipe. (FYI: by marinating the scallops [or any seafood] in lemon juice [or any acid] you are actually using the acid in the lemon juice to "chemically" cook it. This process is called Ceviche. Although this recipe is not completely cooking in the scallops in the lemon juice, it is beginning the process so this step is important. You will complete cooking of the scallops in a skillet as this recipe calls for below.)
In large skillet on medium heat add 1 T of butter, and olive oil.
Add onion and garlic and sautee over medium heat just until onion is tender.
Add diced tomatoes with juice, basil, oregano and thyme. Reduce heat to low.
Cover and simmer for 30 minutes, stirring occasionally.
Drain scallops from marinade.
In another skillet, cook and stir scallops in remaining 1T of butter over medium heat until scallops are opaque (approximately 2 minutes).
In a pot cook vermecelli to desired doneness, I prefer al dente.
0Add cream and nutmeg to tomato mixture and then combine it all with the skillet that has completed cooking scallops.
In large bowl pour sauce & scallop mixture over cooked vermecelli.
Garnish as desired. I use a sprig of the basil or oregano or even parsley if you used fresh herbs any will do.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related CDKitchen recipes
Bourbon Bacon Scallops
Broiled Sea Scallops
Grilled Shrimp And Scallop Kabobs
Ginger Scallops
Lemon-Parsley Broiled Scallops
Cajun Scallops
Pan-Seared Scallops With Bell Pepper Confetti
Greek Pasta With Sea Scallops
Seared Scallops With Ponzu, Ginger And Chives
Pan-Fried Scallops