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Quick and easy with a gourmet flavor, this savory seafood entree seasons tender bay scallops with garlic, oregano andd pesto sauce,then tosses the mouthwatering mixture with pasta. Marilyn Lustgarten of Wentzville, Missouri shared the recipe.
This recipe is:
Quick
Nutritional Facts 1-1/4 cups equals 536 calories, 24 g fat (10 g saturated fat), 76 mg cholesterol, 481 mg sodium, 47 g carbohydrate, 3 g fiber, 31 g protein.
Originally published as Scallops Pesto with Vermicelli in Cooking for 2 Fall 2007, p39
ScallopsA member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Nov. 11, 2011 by MystiLatte
This was a quick meal that was delicious. Next time though, I will add as much pesto. That is a personal choice however. It was easy, except for the number of pans used. Wonder what other things could be added? Yum
Reviewed on Jan. 08, 2011 by Swtbby
This dish was absolutely delicious! I couldn't find any vermicelli at the grocery store, so I had to use linguine. It worked really well. My husband loved this dish too. I will definitely be making this again soon.
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