Vermicelli With Scallops And Lemon Recipes

SCALLOPS PESTO WITH VERMICELLI

Steps:

• Cook vermicelli according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic powder, oregano and pepper. Add scallops and wine; cook and stir over medium heat for 5-6 minutes or until scallops are firm and opaque. , Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; toss with scallop mixture.

PESTO VERMICELLI WITH SCALLOPS

Steps:

• Cook vermicelli according to package directions. Meanwhile, in a large skillet, heat butter, garlic powder, oregano and pepper over medium heat. Add scallops and wine; cook and stir for 5-6 minutes or until scallops are firm and opaque. , Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; add to skillet. Toss to combine.

SCALLOPS WITH VERMICELLI

Steps:

• Rinse scallops. Combine scallops, lemon juice and parsley in a glass bowl. Cover; marinate in refrigerator while preparing sauce.
• Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender. Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
• Drain scallops; discard marinade. Heat remaining 1 Tbsp. of butter in a separate large skillet over medium heat. Add scallops; cook and stir about 2 minutes or until scallops are opaque. Stir in cream, nutmeg and tomato sauce mixture. Pour sauce over cooked vermicelli in large serving bowl; toss gently to coat. Garnish as desired.

SCALLOPS WITH VERMICELLI

Steps:

• Rinse scallops.
• Combine scallops, lemon juice and parsley in glass dish; cover and marinate in refridgerator while preparing sauce. Do not let the scallops sit for too long as this will completely cook them due to the acid in the lemon juice, so do not allow the scallops to sit in lemon juice for a period longer than while you are preparing the sauce for this recipe. (FYI: by marinating the scallops [or any seafood] in lemon juice [or any acid] you are actually using the acid in the lemon juice to "chemically" cook it. This process is called Ceviche. Although this recipe is not completely cooking in the scallops in the lemon juice, it is beginning the process so this step is important. You will complete cooking of the scallops in a skillet as this recipe calls for below.)
• In large skillet on medium heat add 1 T of butter, and olive oil.
• Add onion and garlic and sautee over medium heat just until onion is tender.
• Add diced tomatoes with juice, basil, oregano and thyme. Reduce heat to low.
• Cover and simmer for 30 minutes, stirring occasionally.
• Drain scallops from marinade.
• In another skillet, cook and stir scallops in remaining 1T of butter over medium heat until scallops are opaque (approximately 2 minutes).
• In a pot cook vermecelli to desired doneness, I prefer al dente.
• Add cream and nutmeg to tomato mixture and then combine it all with the skillet that has completed cooking scallops.
• In large bowl pour sauce & scallop mixture over cooked vermecelli.
• Garnish as desired. I use a sprig of the basil or oregano or even parsley if you used fresh herbs any will do.
• Enjoy!

VERMICELLI WITH SCALLOPS AND LEMON

Steps:

• In a large pot of water, cook vermicelli until tender, but still firm, 7 minutes.
• Drain. Transfer to a serving dish.
• Meanwhile, in a large skillet, combine olive oil, butter, clam juice, lemon juice, zest and tarragon. Bring to a boil. Boil until slightly reduced, 2 minutes.
• Add scallops, reduce heat to medium-low, and cook uncovered until opaque but still tender, 1-2 minutes.
• Stir in scallions and pepper. Spoon sauce over pasta and serve.

BUTTERY SCALLOPS WITH LEMON AND HERBS

Steps:

• Season scallops lightly on both sides with salt and pepper.
• Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
• Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
• If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
• Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.

LEMON VERMICELLI

Steps:

• Combine milk and butter in saucepan, cook over low heat until butter melts. Set aside, and keep warm.
• Cook vermicelli according to package directions, drain. Place in a bowl, and toss with lemon juice, let stand 1 minute. Add cheese and warm milk mixture, toss well.