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Pesto Vermicelli with Scallops Recipe

Pesto Vermicelli with Scallops Recipe

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. YIELD: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


  • 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.

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.

Wine Pairings

Full-Bodied White Wine

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