If you don't have vermouth or dry white wine, you can use 1/2 cup chicken broth.
1 teaspoon olive oil
1 teaspoon butter
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
How to Make It
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
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