Pesto Vermicelli with Scallops

Name: Pesto Vermicelli with Scallops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings.
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

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

Directions

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.

Originally published as Scallops Pesto with Vermicelli in Taste of Home August/September 2012

Reviews

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Average Rating:

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.