Vermicelli With Scallops and Lemon |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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365 Great 20 Minute Recipes Ingredients:
1 lb vermicelli |
1/4 cup olive oil |
2 tablespoons butter |
1 cup clam juice |
1/4 cup lemon juice |
2 teaspoons lemon zest |
2 teaspoons dried tarragon |
1 lb small bay scallop |
3/4 cup thinly sliced scallion |
1/4 teaspoon black pepper |
Directions:
1. In a large pot of water, cook vermicelli until tender, but still firm, 7 minutes.
2. Drain. Transfer to a serving dish.
3. Meanwhile, in a large skillet, combine olive oil, butter, clam juice, lemon juice, zest and tarragon. Bring to a boil. Boil until slightly reduced, 2 minutes.
4. Add scallops, reduce heat to medium-low, and cook uncovered until opaque but still tender, 1-2 minutes.
5. Stir in scallions and pepper. Spoon sauce over pasta and serve.
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