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Scallops with Vermicelli


Great dish any time of year!

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  • fresh parsley
  • 1 pound sea scallops
  • 2 tablespoons fresh lemon juice
  • 12 ounces of vermicelli
  • 2 tablespoons olive oil
  • 2 tablespoons butter divided
  • 1 medium onion chopped
  • 1 clove of garlic minced
  • 1 can (14.5) diced tomatoes undrained
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 2 tablespoons half and half or heavy cream
  • dash nutmet



Step 1

1. Combine scallops, lemon juice and parsley in glass dish to marinate while preparing sauce.

2. Heat oil and 1 tablespoon butter in large skillet over medium high heat. Cook and stir onion and garlic until onion is tender.

3. Add tomatoes with juice, basil, oregano, and thyme. Reduce heat to low, cover and simmer for 30 minutes.

**4. Cook pasta and add to sauce. You can add scallops to sauce two minutes before adding pasta to cook.

I prefer to do this: prepare another skillet with 1 tablespoon each of olive oil and butter to brown scallops 2 minutes on each side. Cook over medium high. You get a very nice sear. I add these to the top of the pasta/sauce. Great presentation.

5. Add half and half and nutmeg at very end, just before adding pasta.


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