Vermicelli With Scallops And Lemon Recipes

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SCALLOPS WITH VERMICELLI



Scallops With Vermicelli image

I love this recipe. It uses fresh ingredients and is not a heavy dish. I got this recipe from the "Great American Favorite Brand Name Cookbook", collectors edition. This recipe is also great with shrimp, either as a substitution for scallops or in addition.

Provided by Heather N.

Categories     Low Cholesterol

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

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)

Steps:

  • 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.
  • Add 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.
  • Enjoy!

Nutrition Facts : Calories 595, Fat 17.7, SaturatedFat 6.7, Cholesterol 63.1, Sodium 445.7, Carbohydrate 76.8, Fiber 4.7, Sugar 6.6, Protein 31.6

SCALLOPS WITH VERMICELLI RECIPE



Scallops with Vermicelli Recipe image

Provided by mmcspencer

Number Of Ingredients 14

fresh parsley
1 pound sea scallops
2 tablespoons fresh lemon juice
12 ounces of vermicelli
2 tablespoons olive oil
2 tablespoons butter divided
1 medium onion chopped
1 clove of garlic minced
1 can (14.5) diced tomatoes undrained
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 tablespoons half and half or heavy cream
dash nutmet

Steps:

  • 1. Combine scallops, lemon juice and parsley in glass dish to marinate while preparing sauce. 2. Heat oil and 1 tablespoon butter in large skillet over medium high heat. Cook and stir onion and garlic until onion is tender. 3. Add tomatoes with juice, basil, oregano, and thyme. Reduce heat to low, cover and simmer for 30 minutes. **4. Cook pasta and add to sauce. You can add scallops to sauce two minutes before adding pasta to cook. I prefer to do this: prepare another skillet with 1 tablespoon each of olive oil and butter to brown scallops 2 minutes on each side. Cook over medium high. You get a very nice sear. I add these to the top of the pasta/sauce. Great presentation. 5. Add half and half and nutmeg at very end, just before adding pasta.

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