Vermouth Scallops over Vermicelli

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  • Prep Time: 
  • Cook Time: 
  • Yield: 2 servings (serving size: 1 cup scallop mixture, 1/4 cup sauce, and 1 cup pasta)

                  Vermouth Scallops over Vermicelli Recipe

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.

Nutritional Information

Calories per serving:389
Calories from fat: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
Carbohydrates 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

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