Scallops with vermicelli

 
                          SCALLOPS WITH VERMICELLI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Pasta
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
       1 lb Bay scallops
       2 tb Fresh lemon juice
       2 tb Chopped parsley
       1    Onion; chopped
       1    Clove garlic; minced
       2 tb Olive oil
       2 tb Butter; divided
   1 1/2 c  Canned Italian tomatoes;
            -undrained & cut up
       2 tb Fresh basil; chopped -ÿÿ
     1/2 ts -dried basil, crushed
     1/4 ts Dried oregano; crushed
       2 tb Heavy cream
            Dash of nutmeg
      12 oz Uncooked vermicelli; hot
            -cooked & drained
  
      Rinse scallops.  Combine the scallops, lemon juice and parsley in a
   glass dish. Cover and marinate in refrigerator while preparing sauce.
   
      Cook and stir onion and garlic in oil and 1 Tbsp of the butter in a
   large skillet over medium high heat until the onion is tender. Add the
   tomatoes with juice, basil, oregano and thyme. Reduce the heat to low.
   Cover and simmer for 30 minutes, stirring occasionally.
   
      Drain scallops.  Cook and stir scallops in the remaining 1 Tbsp of
   butter in another large skillet over medium heat until the scallops are
   opaque, about 2 minutes. Add cream, nutmeg and tomatoe sauce.
   
      Pour the sauce over vermicelli in a large bowl the toss gently to coat.
   Garnish as desired.
   
   From "THE TREASURY OF CREATIVE COOKING" by the Editors of Consumer Guide.
   Published 1992  ISBN 1-56173-526-4
   
   Shared by Robert Rostrup
  
 
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