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Scallops with Vermicelli
1 lb bay scallops
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley
2 Tbsp olive oil
2 Tbsp butter
1 medium onion chopped
1 clove garlic minced
1 ½ cups canned Italian tomatoes
2 Tbsp chopped fresh basil OR ½ tsp dried basil
¼ tsp dried oregano
¼ tsp dried thyme
2 Tbsp heavy cream
Dash of nutmeg
12 oz uncooked vermicelli cooked and drained
Grated parmesan cheese
Rinse scallops. Combine scallops, lemon juice and parsley in glass bowl. Cover; marinate in refrigerator while preparing sauce.
Heat oil and 1 tablespoon of butter in a 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; simmer 30 minutes, stirring occasionally.
Drain scallops; discard marinade. Heat remaining 1 tablespoon 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 vermicelli in large serving bowl. Toss gently to coat. Garnish with grated parmesan cheese.
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