Vermouth Scallops over Vermicelli |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
No Vermouth? You can use dry white wine or even chicken stock. A simple, light recipe. I omitted the capers because I don't like them, but included them here for any fans. Ingredients:
12 ounces large scallops |
1/2 cup vermouth |
1 tablespoon olive oil |
1 tablespoon butter or 1 tablespoon margarine |
2 cups cooked vermicelli |
1/4 cup capers |
1/4 cup chopped fresh basil |
salt and pepper |
Directions:
1. Cook the vermicelli first.
2. While the pasta cooks, melt butter and oil together in a medium skillet.
3. When the butter/oil is hot, add the scallops. Cook, turning frequently, until slightly browned on all sides.
4. Add vermouth, wine or stock and capers.
5. Cook about 2 minutes more or until alcohol has evaporated.
6. Add basil to the mixture before spooning over vermicelli.
7. Serve.
|
|