Vermouth Scallops over Vermicelli
- 12 ounces large scallops
- 12 cup vermouth
- 1 tablespoon olive oil
- 1 tablespoon butter or 1 tablespoon margarine
- 2 cups cooked vermicelli
- 14 cup capers
- 14 cup chopped fresh basil
- salt and pepper
- Cook the vermicelli first.
- While the pasta cooks, melt butter and oil together in a medium skillet.
- When the butter/oil is hot, add the scallops.
- Cook, turning frequently, until slightly browned on all sides.
- Add vermouth, wine or stock and capers.
- Cook about 2 minutes more or until alcohol has evaporated.
- Add basil to the mixture before spooning over vermicelli.
- Serve.
scallops, olive oil, butter, vermicelli, capers, fresh basil, salt
Taken from www.food.com/recipe/vermouth-scallops-over-vermicelli-152020 (may not work)