Vermicelli With Scallops And Lemon Recipes

VERMICELLI WITH LEMON CREAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
• Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
• Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
• Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
• Drain verimicelli and add to sauce. Mix, and serve.

PESTO VERMICELLI WITH SCALLOPS

Steps:

• Cook vermicelli according to package directions. Meanwhile, in a large skillet, heat butter, garlic powder, oregano and pepper over medium heat. Add scallops and wine; cook and stir for 5-6 minutes or until scallops are firm and opaque. , Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; add to skillet. Toss to combine.

SCALLOPS WITH VERMICELLI

Steps:

• Rinse scallops.
• Combine scallops, lemon juice and parsley in glass dish; cover and marinate in refridgerator while preparing sauce. Do not let the scallops sit for too long as this will completely cook them due to the acid in the lemon juice, so do not allow the scallops to sit in lemon juice for a period longer than while you are preparing the sauce for this recipe. (FYI: by marinating the scallops [or any seafood] in lemon juice [or any acid] you are actually using the acid in the lemon juice to "chemically" cook it. This process is called Ceviche. Although this recipe is not completely cooking in the scallops in the lemon juice, it is beginning the process so this step is important. You will complete cooking of the scallops in a skillet as this recipe calls for below.)
• In large skillet on medium heat add 1 T of butter, and olive oil.
• Add onion and garlic and sautee over medium heat just until onion is tender.
• Add diced tomatoes with juice, basil, oregano and thyme. Reduce heat to low.
• Cover and simmer for 30 minutes, stirring occasionally.
• Drain scallops from marinade.
• In another skillet, cook and stir scallops in remaining 1T of butter over medium heat until scallops are opaque (approximately 2 minutes).
• In a pot cook vermecelli to desired doneness, I prefer al dente.
• Add cream and nutmeg to tomato mixture and then combine it all with the skillet that has completed cooking scallops.
• In large bowl pour sauce & scallop mixture over cooked vermecelli.
• Garnish as desired. I use a sprig of the basil or oregano or even parsley if you used fresh herbs any will do.
• Enjoy!

LEMON VERMICELLI

Steps:

• Combine milk and butter in saucepan, cook over low heat until butter melts. Set aside, and keep warm.
• Cook vermicelli according to package directions, drain. Place in a bowl, and toss with lemon juice, let stand 1 minute. Add cheese and warm milk mixture, toss well.

SCALLOPS WITH VERMICELLI RECIPE

Steps:

• 1. Combine scallops, lemon juice and parsley in glass dish to marinate while preparing sauce. 2. Heat oil and 1 tablespoon butter in large skillet over medium high heat. Cook and stir onion and garlic until onion is tender. 3. Add tomatoes with juice, basil, oregano, and thyme. Reduce heat to low, cover and simmer for 30 minutes. **4. Cook pasta and add to sauce. You can add scallops to sauce two minutes before adding pasta to cook. I prefer to do this: prepare another skillet with 1 tablespoon each of olive oil and butter to brown scallops 2 minutes on each side. Cook over medium high. You get a very nice sear. I add these to the top of the pasta/sauce. Great presentation. 5. Add half and half and nutmeg at very end, just before adding pasta.

VERMICELLI WITH SCALLOPS

Steps:

• Rinse scallops and place in glass dish; sprinkle with lemon juice and chopped parsley. Cover and marinate in refrigerator while preparing sauce. Cook and stir onion and garlic in oil and 1 tablespoon 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. Meanwhile, cook vermicelli; drain. Keep sauce and vermicelli warm in their own utensils. Drain scallops. In another large skillet, add remaining 1 tablespoon butter and scallops. Cook and stir over medium heat until scallops are cooked through and light golden brown on each side (about 10 minutes total), adding more butter if necessary. Add cream, nutmeg, and tomato sauce mixture. Place warm vermicelli in a large bowl and pour scallops and sauce over it. Toss gently to coat. Fun Fact: Deep in the mountains of Graham County, North Carolina, lies a 3800-acre tract of the most beautiful forest in America. On July 30, 1936, the area was dedicated to the poet Joyce Kilmer as a living memorial. It was his simple but beautiful words in the poem "Trees" that prompted forestry officials and friends of nature to set aside the acreage that is now Joyce Kilmer Memorial Forest.

SCALLOPS PESTO WITH VERMICELLI

Steps:

• Cook vermicelli according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic powder, oregano and pepper. Add scallops and wine; cook and stir over medium heat for 5-6 minutes or until scallops are firm and opaque. , Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; toss with scallop mixture.

VERMICELLI WITH SCALLOPS

Steps:

• Rinse scallops and place in glass dish; sprinkle with lemon juice and chopped parsley. Cover and marinate in refrigerator while preparing sauce. Cook and stir onion and garlic in oil and 1 tablespoon 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. Meanwhile, cook vermicelli; drain. Keep sauce and vermicelli warm in their own utensils. Drain scallops. In another large skillet, add remaining 1 tablespoon butter and scallops. Cook and stir over medium heat until scallops are cooked through and light golden brown on each side (about 10 minutes total), adding more butter if necessary. Add cream, nutmeg, and tomato sauce mixture. Place warm vermicelli in a large bowl and pour scallops and sauce over it. Toss gently to coat. Fun Fact: Deep in the mountains of Graham County, North Carolina, lies a 3800-acre tract of the most beautiful forest in America. On July 30, 1936, the area was dedicated to the poet Joyce Kilmer as a living memorial. It was his simple but beautiful words in the poem "Trees" that prompted forestry officials and friends of nature to set aside the acreage that is now Joyce Kilmer Memorial Forest.

CALAMARI WITH VERMICELLI, LEMON, AND HERBS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat a large saute pan over medium and toast vermicelli until light brown and fragrant, about 3 minutes. Transfer vermicelli from pan to the boiling water and cook until al dente, 3 to 4 minutes. Drain and set aside.
• Return saute pan to stovetop. Heat oil over medium. Add onion, jalapeno, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, 3 to 5 minutes.
• Increase heat to medium-high and add calamari, ghee, and ground mustard seeds. Cook, stirring occasionally, until calamari is white and tender, 3 to 4 minutes.
• Reduce heat to low and add lemon juice and cooked vermicelli to the pan. Season with salt and pepper and stir to combine. Add parsley and mint, then serve with lemon wedges.

VERMICELLI WITH SCALLOPS AND LEMON

Steps:

• In a large pot of water, cook vermicelli until tender, but still firm, 7 minutes.
• Drain. Transfer to a serving dish.
• Meanwhile, in a large skillet, combine olive oil, butter, clam juice, lemon juice, zest and tarragon. Bring to a boil. Boil until slightly reduced, 2 minutes.
• Add scallops, reduce heat to medium-low, and cook uncovered until opaque but still tender, 1-2 minutes.
• Stir in scallions and pepper. Spoon sauce over pasta and serve.