Vermicelli with Scallops

Serves: 4
Total Calories: 665


1 pound bay scallops
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
1 onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons butter, divided
1 1/2 cups Italian tomatoes, undrained, cut up
2 tablespoons chopped fresh basil, or 1/2 teaspoon dried, crushed basil
1/2 teaspoon dried oregano
1/2 teaspoon dried, crushed thyme leaves
1 (12-ounce) package vermicelli, cooked
2 tablespoons heavy cream
dash of ground nutmeg


Rinse scallops and place in glass dish; sprinkle with lemon juice and chopped parsley. Cover and marinate in refrigerator while preparing sauce.

Cook and stir onion and garlic in oil and 1 tablespoon butter in large skillet over medium-high heat until onion is tender. Add tomatoes with juice, basil, oregano, and thyme. Reduce heat to low. Cover; simmer 30 minutes, stirring occasionally. Meanwhile, cook vermicelli; drain. Keep sauce and vermicelli warm in their own utensils.

Drain scallops. In another large skillet, add remaining 1 tablespoon butter and scallops. Cook and stir over medium heat until scallops are cooked through and light golden brown on each side (about 10 minutes total), adding more butter if necessary. Add cream, nutmeg, and tomato sauce mixture. Place warm vermicelli in a large bowl and pour scallops and sauce over it. Toss gently to coat.

Fun Fact: Deep in the mountains of Graham County, North Carolina, lies a 3800-acre tract of the most beautiful forest in America. On July 30, 1936, the area was dedicated to the poet Joyce Kilmer as a living memorial. It was his simple but beautiful words in the poem “Trees” that prompted forestry officials and friends of nature to set aside the acreage that is now Joyce Kilmer Memorial Forest.

Nutritional Facts:

Serves: 4
Total Calories: 665
Calories from Fat: 148

This Vermicelli with Scallops recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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