Vermouth Scallops over Vermicelli |
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Prep Time: 1 Minutes Cook Time: 13 Minutes |
Ready In: 14 Minutes Servings: 2 |
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If you don't have vermouth or dry white wine, you can use 1/2 cup chicken broth. Ingredients:
1 teaspoon olive oil |
1 teaspoon butter |
cooking spray |
3/4 pound sea scallops |
2 teaspoons capers |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
1/2 cup dry vermouth or dry white wine |
2 cups hot cooked vermicelli (about 4 ounces uncooked pasta) |
2 tablespoons chopped fresh basil |
Directions:
1. Heat oil and butter over medium-high heat in a large nonstick skillet coated with cooking spray. Add scallops; cook about 3 minutes on each side until browned and cooked through. Add capers, salt, pepper, and vermouth. Cook 30 seconds or until vermouth evaporates. Spoon mixture over pasta. Sprinkle evenly with basil.
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