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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
  • 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


  • 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.
Nutrition Facts
1-1/4 cups: 478 calories, 20g fat (9g saturated fat), 58mg cholesterol, 780mg sodium, 49g carbohydrate (3g sugars, 2g fiber), 23g protein.

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Average Rating:
  • annrms
    Oct 20, 2019

    Delicious! I used sun-dried tomato pesto...double what was called for. I also used whole grain pasta. Will absolutely make this again!

  • Francisca3032
    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.

  • toolbarsco
    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.

  • jphope
    Jul 22, 2012

    No comment left