Vermouth Scallops over Vermicelli

Vermouth Scallops over Vermicelli
Photo by Oxmoor House

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 1 teaspoon butter
  • Cooking spray
  • ¼ teaspoon salt
  • ½ cup dry vermouth or dry white wine
  • 1 teaspoon olive oil
  • + 13 more ingredients
    • 2 teaspoons capers
    • 1 teaspoon butter
    • ¼ teaspoon salt
    • 2 cups hot cooked vermicelli (about 4 ounces uncooked pasta)
    • ¾ pound sea scallops
    • ¼ teaspoon coarsely ground black pepper
    • 2 cups hot cooked vermicelli (about 4 ounces uncooked pasta)
    • ½ cup dry vermouth or dry white wine
    • ¼ teaspoon coarsely ground black pepper
    • 2 teaspoons capers
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh basil
    • ¾ pound sea scallops

Heat oil and butter over medium-high heat in a large nonstick skillet coated with cooking spray. Add scallops; cook about 3 minutes on each side until browned and cooked through. Add capers, salt, pepper, and vermouth. Cook 30 seconds or until vermouth evaporates. Spoon mixture over pasta. Sprink...

View full recipe at My Recipes

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