Vermouth Scallops Over Vermicelli Food

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.

VERMOUTH SCALLOPS OVER VERMICELLI

Steps:

• Cook the vermicelli first.
• While the pasta cooks, melt butter and oil together in a medium skillet.
• When the butter/oil is hot, add the scallops. Cook, turning frequently, until slightly browned on all sides.
• Add vermouth, wine or stock and capers.
• Cook about 2 minutes more or until alcohol has evaporated.
• Add basil to the mixture before spooning over vermicelli.
• Serve.

SEA SCALLOPS WITH VERMOUTH

Steps:

• Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
• Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.

PESTO VERMICELLI WITH SCALLOPS

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.

SCALLOPS PESTO WITH VERMICELLI

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.

SCALLOPS WITH VERMICELLI

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!

VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL

Steps:

• Place flour in pie pan. Season with salt and pepper. Coat veal with the flour mixture, shaking off excess. Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping any brown bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.