Scallops Vermicelli

This is a quick dinner you can make in a skillet in about 10 minutes. Its a great way to enjoy seafood in the winter when fresh herbs are not as easy to find.

Ingredients:

Cook the pasta in a large pasta pot.

While pasta is cooking, defrost the scallops in a colander placed inside a large bowl filled with cold water. Remove the colander and replace the water every couple of minutes until the scallops are thawed. Meanwhile, chop the parsley and mince the garlic cloves.

When the scallops have defrosted, drain and dry with paper towels. Heat the olive oil and crushed red pepper flakes in a large skillet over medium-high heat. Add the scallops, season with salt and pepper and sauté for one minute. Add the garlic and sauté for about 30 seconds, just until fragrant. Add the tomatoes with the juice, wine and the dried herbs and simmer on low heat for 5 minutes.

Drain the pasta and add stir it into the skillet mixture. Serve immediately garnished with fresh parsley and sprinkle with Parmesan cheese.

If you like Scallops Vermicelli, try these other seafood recipes

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