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Scallops Pesto with Vermicelli

Total Time

Prep/Total Time: 15 min.

Makes

2 servings

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

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

  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.

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