Pesto Vermicelli with Scallops
Enjoy a seafood dinner that tastes special but is so easy to make thanks to pesto prepared in advance. —Marilyn Lustgarten, Wentzville, Missouri
Ingredients
- 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
Reviews
Delicious! I used sun-dried tomato pesto...double what was called for. I also used whole grain pasta. Will absolutely make this again!
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.
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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