Vermicelli With Scallops Recipes

STEAMED SCALLOPS WITH VERMICELLI (HOW TO COOK SCALLOPS PART I)

Steps:

• In a large bowl, add 1 cup of boiling water and soak the vermicelli until soft.
• Remove scallop meat from the shell, grasp with starch for several minutes and then wash in the running water to remove sands. If encounter any dirty bits, remove them. Place the meat in a middle bowl and marinade with cooking wine for around 10 minutes.
• Wash the shell carefully too with a brush.
• Place some water in wok and set up the steamer. Then place the shell one by one on the steamer.
• Place a fitful amount of vermicelli on the shell firstly and then place the meat back to the shell one by one.
• Heat 1 tablespoon of oil in a pan and sauté garlic until aroma, add white part of chopped spring onions to stir fry for around 1 minute. Remove the pan off the fire and add soy sauce, salt and sesame oil. Mix well to make the garlic sauce oil.
• Scoop the garlic sauce oil to top the prepared scallops along with chopped chili pepper.
• Bring the water to a boiling and then continue to cook for 8 minutes. Transfer out and lay in serving plates. Garnish chopped spring onions on top.
• Heat up around 1 tablespoon of cooking oil in pan until there are waves on the surface. Scoop the hot oil to pour on the steamed scallops. Serve hot!

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!

VERMICELLI WITH LEEKS, AND SCALLIONS

Steps:

• Cut off roots and leaf ends from leeks; discard any tough outer leaves.
• Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices.
• Place leeks in large bowl of cold water; with hand, swish leeks around to remove sand.
• Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed.
• Drain well.
• Heat large saucepot of salted water to boiling over high heat; add vermicelli and cook according to package directions.
• Meanwhile, in a nonstick 12-inch skillet, melt margarine or butter over medium-high heat.
• Add leeks, green onions, shallots, garlic, both black & red peppers, and 3/4 teaspoon salt, and cook until vegetables are tender and golden, about 10 minutes, stirring often.
• Add broth, half-and-half and cheese; cook 1 minute.
• Drain vermicelli or spaghettini well; return to saucepot.
• Add leek mixture and toss well to coat.
• Sprinkle with nuts.
• This dish would go well with a nice robust wine, a loaf of bread(so as to sop up the sauce)and sliced tomatoes with avocados.

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.

SCALLOPS WITH VERMICELLI

Steps:

• Rinse scallops. Combine scallops, lemon juice and parsley in a glass bowl. Cover; marinate in refrigerator while preparing sauce.
• Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender. Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
• Drain scallops; discard marinade. Heat remaining 1 Tbsp. of butter in a separate large skillet over medium heat. Add scallops; cook and stir about 2 minutes or until scallops are opaque. Stir in cream, nutmeg and tomato sauce mixture. Pour sauce over cooked vermicelli in large serving bowl; toss gently to coat. Garnish as desired.

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 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.