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Vermouth Scallops over Vermicelli

Photo: Oxmoor House
Prep time 1 min
Cook time 13 mins
Yield 2 servings (serving size: 1 cup scallop mixture, 1/4 cup sauce, and 1 cup pasta)
If you don't have vermouth or dry white wine, you can use 1/2 cup chicken broth.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Cooking Light Superfast Suppers