Vermicelli with Scallops and Pesto

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Vermicelli with Scallops and Pesto
1-1/4 lb. fresh scallops
1 tbsp. extra virgin olive oil
8 oz. vermicelli
1/2 cup basil pesto
Salt and pepper to taste
Shredded Parmesan cheese
Prep time: 5 minutes
Stand time: 2 hours
Cook time: 15 minutes

Place scallops in a medium bowl and add milk to
cover; let stand in the refrigerator for 2 hours. Drain in
a colander. Heat oil in a large skillet. Add scallops and
cook for 2 to 3 minutes, stirring frequently, until
opaque; set aside. (Do not overcook.) Cook pasta in
boiling water for 8 to 10 minutes. Reserve 1/2 cup
water, then drain well. Add pasta, reserved water and
pesto to skillet. Cook over medium heat, tossing pasta
to coat with sauce. Season to taste with salt and
pepper. Serve with Parmesan cheese.

Makes 4 servings.
Nutritional Information:
520 calories, 36 g protein, 20 g fat, 48 g carbohydrate, 2 g fiber, 56 mg cholesterol, 445 mg sodium.


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