Scallops With Vermicelli
Succulent scallops paired with rich tomato sauce and fragrant herbs, served over vermicelli—an elegant, flavorful dish perfect for seafood lovers and special occasions.
Ingredients
- 1 lb. bay scallops ⓘ
- 2 Tbsp. fresh lemon juice ⓘ
- 2 Tbsp. chopped parsley ⓘ
- 1 onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 2 Tbsp. olive oil
- 2 Tbsp. butter ⓘ
- 1 1/2 c. canned Italian tomatoes, undrained and cut up ⓘ
- 2 Tbsp. chopped fresh basil or 1/2 tsp. dried basil ⓘ
- 1/4 tsp. oregano leaves
- 1/4 tsp. thyme leaves ⓘ
- 2 Tbsp. heavy cream ⓘ
- 12 oz. uncooked vermicelli ⓘ
Instructions
- Rinse scallops and combine with lemon juice and parsley in a glass dish.
- Cover and marinate in the refrigerator while preparing the sauce.
- Cook and stir onion and garlic in 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until onion is tender.
- Add canned Italian tomatoes with juice, chopped basil, oregano, and thyme. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Drain scallops and cook in 1 tablespoon of butter in another large skillet over medium heat until opaque, about 2 minutes.
- Add heavy cream to the scallops and incorporate the tomato sauce.
- Toss the cooked vermicelli with the sauce in a large bowl, coating gently.
Nutrition & Diet Analysis (per serving)
944
kcal
47% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).