Scallops Pesto with Vermicelli Recipe

4.5 4 7
Scallops Pesto with Vermicelli Recipe
Scallops Pesto with Vermicelli Recipe photo by Taste of Home
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Scallops Pesto with Vermicelli Recipe

Read Reviews
4.5 4 7
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

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.
Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; toss with scallop mixture. Yield: 2 servings.
Originally published as Scallops Pesto with Vermicelli in Cooking for 2 Fall 2007, p39

Nutritional Facts

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

  • 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
  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.
Originally published as Scallops Pesto with Vermicelli in Cooking for 2 Fall 2007, p39

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Reviews forScallops Pesto with Vermicelli

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johnsen User ID: 2755435 151447
Reviewed Jul. 12, 2012

"very good"

MY REVIEW
Kellina User ID: 6738850 76869
Reviewed Jun. 14, 2012

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

MY REVIEW
MystiLatte User ID: 6035493 164890
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
Swtbby User ID: 5624547 123966
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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