Wednesday, October 9, 2013

Vermouth Scallops

See the Recipe Below

Photo Credit

    • 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
    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.

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