Scallops With Vermicelli

Ingredienser

1 lb bay scallops

2 T fresh lemon juice

2 T chopped parsley

1 onion, chopped

2 T olive oil

2 T butter, divided

1&1/2 cup Italian tomatoes, undrained & cut up

2 T chopped fresh basil or 1/2 t dried, crushed

1/4 t dried oregano, crushed

1/4 t dried thyme, crushed

12 oz vermicelli, hot cooked & drained

2 T heavy cream

Instruktioner

Rinse scallops. Combine scallops, lemon juice and parsley in glass dish, cover and refrigerate while preparing the sauce.

Cook and stir onions and garlic in oil and 1 T of butter in large skillet over medium high heat until onion is tender. Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.

Drain scallops. Cook and stir scallops in remaining T butter in another large skillet over medium heat until scallops are opaque, about 2 minutes. Add cream, nutmeg and tomato sauce.

Pour sauce over vermicelli in large bowl. Toss gently to coat. Garnish as desired.