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.
Tips & Substitutions
For an added flavor dimension, consider using a mix of fresh herbs like dill or tarragon in place of parsley and basil. If bay scallops are unavailable, large sea scallops can be substituted, just ensure they are cooked to the recommended time. To make the dish lighter, you can reduce the amount of heavy cream or use half-and-half instead.
Serving Suggestions
Serve scallops with vermicelli with a side of garlic bread or a crisp green salad for a complete meal. A fresh citrus salad pairs beautifully with this dish, enhancing the lemony notes. For a Mediterranean twist, consider serving alongside roasted vegetables or a light tomato salad to complement the flavors.
Storage & Reheating
Leftover scallops with vermicelli can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to prevent drying out. Avoid microwaving to maintain the texture of the scallops.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops With Vermicelli contains roughly 1400 calories, with 18g protein, 137g carbohydrates, and 101g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (197% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. It also contributes 55g of dietary fiber toward your daily target.
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).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely in the refrigerator before marinating. Pat them dry to remove excess moisture for better searing.
What can I substitute for vermicelli?
If vermicelli isn't available, you can substitute with angel hair pasta or thin rice noodles. Both alternatives will work well with the sauce and scallops.
How do I know when the scallops are cooked properly?
Scallops are done when they turn opaque and have a slightly firm texture. Avoid overcooking, as they can become rubbery. Typically, 2 minutes on each side in a hot skillet is sufficient.
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).