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Pesto Vermicelli with Scallops

 Pesto Vermicelli with Scallops
Enjoy a seafood dinner that tastes special but is oh-so-easy to make. Thanks to pesto prepared in advance, this is it! —Marilyn Lustgarten, Wentzville, Missouri
4 ServingsPrep/Total Time: 15 min.


  • 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


  • 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. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.