Try this Scallops with Vermicelli recipe, or contribute your own.
Suggest a better descriptionRinse scallops. Combine scallops, lemon juice and parsley in glass dish. Cover; marinate in refrigerator while preparing sauce.
Cook and stir onion and garlic in oil and 1 tablespoon of the butter in large skillet over medium-high heat until onion is tender. Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low. Cover, simmer 30 minutes, stirring occasionally.
Drain scallops. Cook and stir scallops in remaining 1 tablespoon butter in another large skillet over medium heat until scallops are opaque, about 2 minutes. Add cream, nutmeg and tomato mixture.
Pour sauce over vermicelli in large bowl; toss gently to coat. Garnish as desired.
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 236 | ||
Calories from Fat: 95 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 80.4mg | 25 % | |
Sodium 354.2mg | 12 % | |
Potassium 778.9mg | 20 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.9g | ||
Protein 27.6g | 39 % | |
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: 236
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