Saturday, January 24, 2009

Scallops with Vermicelli

1 lb of scallops
2 tbsp lemon juice
1 onion chopped
2 tbsp parsley
1 clove garlic minced
2 tbsp olive oil
2 tbsp butter
1.5 cups canned tomatoes cut up, undrained, no salt added
½ tsp basil
¼ tsp oregano
¼ tsp thyme
Dash nutmeg
2 tsp heavy cream
12 oz vermicelli cooked, whole wheat

Rinse scallops and combine with lemon juice and parsley. Cover and refrigerate while preparing sauce. Cook onion and garlic in olive oil and 1 tbsp butter until onion is tender. Add tomatoes with juice, basil, oregano, and thyme. Cover. L lower heat and simmer for 30 minutes. Drain scallops and cook in another skillet using rest of butter about 2 minutes. Add cream and nutmeg and tomato mixture. Pour over cooked vermicelli and gently toss.

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