Ingredients:
- 12 oz vermicelli (or your favorite pasta , also looks nice over bow-tie or penne which i personally prefer)
Directions:
- Rinse scallops.
- Combine scallops, lemon juice and parsley in glass dish; cover and marinate in refridgerator while preparing sauce. Do not let the scallops sit for too long as this will completely cook them due to the acid in the lemon juice, so do not allow the scallops to sit in lemon juice for a period longer than while you are preparing the sauce for this recipe. (FYI: by marinating the scallops [or any seafood] in lemon juice [or any acid] you are actually using the acid in the lemon juice to chemically cook it. This process is called Ceviche. Although this recipe is not completely cooking in the scallops in the lemon juice, it is beginning the process so this step is important. You will complete cooking of the scallops in a skillet as this recipe calls for below.)
- In large skillet on medium heat add 1 T of butter, and olive oil.
- Add onion and garlic and sautee over medium heat just until onion is tender.
- Add diced tomatoes with juice, basil, oregano and thyme. Reduce heat to low.
- Cover and simmer for 30 minutes, stirring occasionally.
- Drain scallops from marinade.
- In another skillet, cook and stir scallops in remaining 1T of butter over medium heat until scallops are opaque (approximately 2 minutes).
- In a pot cook vermecelli to desired doneness, I prefer al dente.
- Add cream and nutmeg to tomato mixture and then combine it all with the skillet that has completed cooking scallops.
- In large bowl pour sauce & scallop mixture over cooked vermecelli.
- Garnish as desired. I use a sprig of the basil or oregano or even parsley if you used fresh herbs any will do.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.94 Kcal (1595 kJ) | ||
| Calories from fat | 100.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 17% | |
|---|---|---|---|
| Cholesterol | 48.02mg | 16% | |
| Sodium | 512.33mg | 21% | |
| Potassium | 376.71mg | 8% | |
| Total Carbs | 54.24g | 18% | |
| Sugars | 11.67g | 47% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 16.68g | 33% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 2mg | 11% | |
| Calcium | 56.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 181.3 Kcal (759 kJ) | ||
| Calories from fat | 47.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.31g | 17% | |
|---|---|---|---|
| Cholesterol | 22.85mg | 16% | |
| Sodium | 243.83mg | 21% | |
| Potassium | 179.28mg | 8% | |
| Total Carbs | 25.82g | 18% | |
| Sugars | 5.56g | 47% | |
| Dietary Fiber | 1.48g | 12% | |
| Protein | 7.94g | 33% | |
| Vitamin C | 5mg | 18% | |
| Iron | 1mg | 11% | |
| Calcium | 26.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Savory Butternut Squash
Onion, chopped, Garlic cloves, minced, Olive oil and 8 more.. -
Fresh Tomato Pasta
Tomatoes, Uncooked penne pasta, Chopped green pepper and 7 more.. -
Savory Butternut Squash
Onion, chopped, Garlic cloves, minced, Olive oil and 7 more.. -
Roasted Vegetable Ragout With Polenta
Vegetable broth or 1 3/4 cups chicken broth, Dry mustard and 13 more.. -
Mushroom Broccoli Pizza
Active dry yeast, Warm water (110o to 115o), Olive oil and 15 more.. -
Italian Tomato Zucchini Quiche
Zucchini, skin on, thinly sliced, Onion, thinly sliced and 12 more.. -
Italian Zucchini Quiche
Zucchini, thinly sliced, Onion, thinly sliced and 13 more.. -
Spectacular Spaghetti Squash
Spaghetti squash (about 3 lb), Fresh mushrooms, sliced and 12 more.. -
Fresh Tomato Sauce
Minced fresh onion, Fresh garlic cloves, minced, Olive oil and 12 more.. -
Cajun Pies
Chopped garlic cloves, i like garlic so adjust to taste (... and 19 more..
Also Try
-
Scallops Pesto with Vermicelli
Uncooked vermicelli, Butter, Garlic powder, Dried oregano and 4 more.. -
-
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
