Scallops with Vermicelli
| Yield: | 4 Servings |
| Categories: | Main Dishes, Pasta, Seafood |
| 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 -=OR=- |
| 1/2 | ts | -dried basil; crushed |
| 1/4 | ts | Dried oregano; crushed |
| 2 | tb | Heavy cream |
| 1 | ds | Nutmeg |
| 12 | oz | Uncooked vermicelli; hot & drained |
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