Scallops with Vermicelli
Scallops With Vermicelli is an impressive dinner. Made with 1 lb. bay scallops, 2 tbsp. fresh lemon juice, 2 tbsp. chopped parsley, 1 onion, chopped and 1 clove garlic, minced, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Rinse scallops.
Combine scallops, lemon juice and parsley in glass dish.
Cover and marinate in refrigerator while preparing sauce.
Cook and stir onion and garlic in oil and 1 tablespoon of the 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 and simmer 30 minutes stirring occasionally.
Drain scallops. Cook and stir scallops in remaining 1 tablespoon butter in another large skillet over medium heat until scallops are opaque about 2 minutes.
Add cream and tomato sauce.
Pour sauce over vermicelli in large bowl.
Toss gently to coat.
π· Perfect Pairings
Complete your meal with these
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