PESTO VERMICELLI WITH SCALLOPS
Enjoy a seafood dinner that tastes special but is so easy to make thanks to pesto prepared in advance. -Marilyn Lustgarten, Wentzville, Missouri
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook vermicelli according to package directions. Meanwhile, in a large skillet, heat butter, garlic powder, oregano and pepper over medium heat. Add scallops and wine; cook and stir for 5-6 minutes or until scallops are firm and opaque. , Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; add to skillet. Toss to combine.
Nutrition Facts : Calories 478 calories, Fat 20g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 780mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
SCALLOPS WITH VERMICELLI
Steps:
- Rinse scallops. Combine scallops, lemon juice and parsley in a glass bowl. Cover; marinate in refrigerator while preparing sauce.
- Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender. Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
- Drain scallops; discard marinade. Heat remaining 1 Tbsp. of butter in a separate large skillet over medium heat. Add scallops; cook and stir about 2 minutes or until scallops are opaque. Stir in cream, nutmeg and tomato sauce mixture. Pour sauce over cooked vermicelli in large serving bowl; toss gently to coat. Garnish as desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
SCALLOPS PESTO WITH VERMICELLI
Quick and easy with a gourmet flavor, this savory seafood entree seasons tender bay scallops with garlic, oregano andd pesto sauce,then tosses the mouthwatering mixture with pasta. Marilyn Lustgarten of Wentzville, Missouri shared the recipe. -Marilyn Lustgarten, Wentzville, Missouri
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook vermicelli according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic powder, oregano and pepper. Add scallops and wine; cook and stir over medium heat for 5-6 minutes or until scallops are firm and opaque. , Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; toss with scallop mixture.
Nutrition Facts : Calories 536 calories, Fat 24g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 481mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein.
VERMICELLI WITH SCALLOPS AND LEMON
Make and share this Vermicelli With Scallops and Lemon recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot of water, cook vermicelli until tender, but still firm, 7 minutes.
- Drain. Transfer to a serving dish.
- Meanwhile, in a large skillet, combine olive oil, butter, clam juice, lemon juice, zest and tarragon. Bring to a boil. Boil until slightly reduced, 2 minutes.
- Add scallops, reduce heat to medium-low, and cook uncovered until opaque but still tender, 1-2 minutes.
- Stir in scallions and pepper. Spoon sauce over pasta and serve.
Nutrition Facts : Calories 711.2, Fat 21.8, SaturatedFat 6, Cholesterol 42.5, Sodium 725.9, Carbohydrate 98, Fiber 4.6, Sugar 5.9, Protein 29.6
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