Try this Scallops with Vermicelli recipe, or contribute your own.
Suggest a better descriptionRinse scallops. Combine the scallops, lemon juice and parsley in a glass dish. Cover and marinate in refrigerator while preparing sauce. Cook and stir onion and garlic in oil and 1 Tbsp of the butter in a large skillet over medium high heat until the onion is tender. Add the tomatoes with juice, basil, oregano and thyme. Reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally. Drain scallops. Cook and stir scallops in the remaining 1 Tbsp of butter in another large skillet over medium heat until the scallops are opaque, about 2 minutes. Add cream, nutmeg and tomatoe sauce. Pour the sauce over vermicelli in a large bowl the toss gently to coat. Garnish as desired. From "THE TREASURY OF CREATIVE COOKING" by the Editors of Consumer Guide. Published 1992 ISBN 1-56173-526-4 Shared by Robert Rostrup Posted to MC-Recipe Digest by Nancy Berry
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 142 | ||
Calories from Fat: 36 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 42.1mg | 13 % | |
Sodium 184.2mg | 6 % | |
Potassium 431.4mg | 11 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6.1g | ||
Protein 19.3g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 142
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