Scallops with vermicelli

Main Ingredient: Scallops Noodles and Pastas
Course: Various Main Dishes
Yield:

Scallops with vermicelli ingredients

1 lb Bay scallops
2 T Fresh lemon juice
2 T Chopped parsley
1 Onion, chopped
1 Cloves garlic, minced
2 T olive oil
2 T butter, divided
1 1⁄2 c Canned Italian tomatoes
-undrained & cut up
2 T Fresh basil, chopped -=OR=-
1⁄2 t -dried basil, crushed
1⁄4 t Dried oregano, crushed
2 T Heavy Cream
Dash of nutmeg
12 oz Uncooked vermicelli, hot
-cooked & drained

Cooking Scallops with vermicelli

1. Rinse scallops.
2. Combine the scallops, lemon juice and parsley in a glass dish.
3. Cover and marinate in refrigerator while preparing sauce.
4. cook and stir onion and garlic in oil and 1 tbsp of the butter in a large skillet over medium high heat until the onion is tender.
5. Add the tomatoes with juice, basil, oregano and thyme.
6. Reducei the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
7. drain scallops.
8. Cook and stir scallops in the remaining 1 tbsp of butter in another large skillet over medium heat until the scallops are opaque, about 2 minutes.
9. Add cream, nutmeg and tomatoe sauce.
10. pour the sauce over vermicelli in a large bowl the toss gently to coat.
11. Garnishi as desired.
12. from "the treasury of creative cooking" by the editors of consumer guide.
13. Published 1992 isbn 1-56173-526-4.