Vermouth Scallops over Vermicelli

Oxmoor House
Vermouth Scallops over VermicelliRecipe
Photo: Oxmoor House
If you don't have vermouth or dry white wine, you can use 1/2 cup chicken broth.
2 servings (serving size: 1 cup scallop mixture, 1/4 cup sauce, and 1 cup pasta)


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1 teaspoon olive oil
1 teaspoon butter
Cooking spray
3/4 pound sea scallops
2 teaspoons capers
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry vermouth or dry white wine
2 cups hot cooked vermicelli (about 4 ounces uncooked pasta)
2 tablespoons chopped fresh basil


Prep: 1 Minute
Cook: 13 Minutes

Heat oil and butter over medium-high heat in a large nonstick skillet coated with cooking spray. Add scallops; cook about 3 minutes on each side until browned and cooked through. Add capers, salt, pepper, and vermouth. Cook 30 seconds or until vermouth evaporates. Spoon mixture over pasta. Sprinkle evenly with basil.

Created date

April 2008

Nutritional Information

Calories 389
Caloriesfromfat 15 %
Fat 6.5 g
Satfat 1.8 g
Monofat 2.4 g
Polyfat 1.1 g
Protein 35.5 g
Carbohydrate 45 g
Fiber 2.7 g
Cholesterol 61 mg
Iron 2.9 mg
Sodium 678 mg
Calcium 62 mg