Pesto Vermicelli with Scallops Recipe
Pesto Vermicelli with Scallops Recipe photo by Taste of Home

Pesto Vermicelli with Scallops Recipe

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Enjoy a seafood dinner that tastes special but is so easy to make thanks to pesto prepared in advance. —Marilyn Lustgarten, Wentzville, Missouri
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 8 ounces uncooked vermicelli
  • 1/4 cup butter, cubed
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 pound bay scallops
  • 1/4 cup white wine or chicken broth
  • 1/3 cup prepared pesto

Nutritional Facts

1-1/4 cups equals 478 calories, 20 g fat (9 g saturated fat), 58 mg cholesterol, 780 mg sodium, 49 g carbohydrate, 2 g fiber, 23 g protein.


  1. 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.
  2. Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; add to skillet. Toss to combine. Yield: 4 servings.
Originally published as Pesto Vermicelli with Scallops in Taste of Home August/September 2012, p53

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jul. 20, 2014

"I will be adding another bag of scallops to make it more meaty next time. It was really good, everyone had seconds. It was nice and quick too. I put like a cup or more of pesto in mine."

Reviewed Mar. 24, 2014

"This recipe was very quick and easy---also really delicious. After taking a couple of bites, I decided to add more pesto and a dash of salt. The extra pesto really jazzed it up. Will make again."

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