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Scallops Pesto with Vermicelli Recipe

Scallops Pesto with Vermicelli Recipe

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. —Marilyn Lustgarten, Wentzville, Missouri
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings

Ingredients

  • 4 ounces uncooked vermicelli
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1/2 pound bay scallops
  • 2 tablespoons white wine or chicken broth
  • 3 tablespoons prepared pesto

Directions

  • 1. Cook vermicelli according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic powder, oregano and pepper. Add scallops and wine; cook and stir over medium heat for 5-6 minutes or until scallops are firm and opaque.
  • 2. Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; toss with scallop mixture. Yield: 2 servings.

Nutritional Facts

1-1/4 cup: 536 calories, 24g fat (10g saturated fat), 76mg cholesterol, 481mg sodium, 47g carbohydrate (2g sugars, 3g fiber), 31g protein

Reviews for Scallops Pesto with Vermicelli

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MY REVIEW
Reviewed Jul. 12, 2012

"very good"

MY REVIEW
Reviewed Jun. 14, 2012

"It was great and easy. I added shrimp to the mixture as well. Add salt to it!"

MY REVIEW
Reviewed Nov. 11, 2011

"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"

MY REVIEW
Reviewed Jan. 8, 2011

"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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Wine Pairings

Full-Bodied White Wine

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