from-oxmoorhouse

Vermouth Scallops over Vermicelli

Vermouth Scallops over Vermicelli Photo: Oxmoor House

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • Cooking spray
  • 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

Preparation


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.


  • Prep Time:
  • Cook Time:

  • If you don't have vermouth or dry white wine, you can use 1/2 cup chicken broth.
  • Yield: 2 servings (serving size: 1 cup scallop mixture, 1/4 cup sauce, and 1 cup pasta)

Nutritional Information

Calories per serving: 389
Caloriesfromfat per serving: 15%
Fat per serving: 6.5g
Saturated fat per serving: 1.8g
Monounsaturated fat per serving: 2.4g
Polyunsaturated fat per serving: 1.1g
Protein per serving: 35.5g
Carbohydrate per serving: 45g
Fiber per serving: 2.7g
Cholesterol per serving: 61mg
Iron per serving: 2.9mg
Sodium per serving: 678mg
Calcium per serving: 62mg

Good to Know

Scallops are an excellent source of vitamin B12 and protein. They're also low in saturated fat. Use SmartBalance instead of regular butter and get a boost of omega-3 fatty acids, which are heart-healthy.
Cooking Light Superfast Suppers