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Scallops Pesto with Vermicelli


  • 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.

Nutrition Facts

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


Average Rating: 4.625
  • SueOelke
    Jan 5, 2020
    Excellent! And so easy!
  • johnsen
    Jul 12, 2012

    very good

  • Kellina
    Jun 14, 2012

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

  • MystiLatte
    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

  • Swtbby
    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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