SCALLOPS WITH VERMICELLI
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
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
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Dirrick Robinson
[email protected]I'm not a big fan of seafood, but this dish looks so good that I might have to give it a try.
Sunshine Urbina
[email protected]This dish looks amazing. I'm going to make it for my next dinner party.
BladeUprising
[email protected]I can't wait to try this recipe!
Craig Housden
[email protected]This recipe is a keeper!
Conique Davis
[email protected]Overall, this is a great recipe for a delicious and impressive seafood dish.
Md Balal
[email protected]I would recommend serving this dish with a side of steamed vegetables.
Sabbir Bossvai
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Eva Mathot
[email protected]I made a few substitutions to the recipe (I used shrimp instead of scallops and angel hair pasta instead of vermicelli) and it still turned out delicious.
Mehedi Hashan
[email protected]I followed the recipe exactly and it turned out great. I will definitely be making this again.
Tarek hussain
[email protected]I'm not usually a fan of scallops, but this dish changed my mind. They were cooked perfectly.
Julius Julius
[email protected]This dish is so flavorful and satisfying.
Michele Colon
[email protected]The sauce is amazing! I could eat it with a spoon.
Rauf Bhai
[email protected]I love how quick and easy this dish is to make. It's perfect for a weeknight meal.
Athesham 2112 Sameer
[email protected]This is my new favorite way to cook scallops. They're so easy to make and they always turn out perfectly.
Ericson Esguerra
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures.
Jashim Happy
[email protected]These scallops were cooked to perfection - tender and juicy on the inside, with a crispy, golden-brown exterior. The vermicelli was cooked al dente and absorbed all of the delicious sauce.