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

1. Cook the vermicelli first.
2. While the pasta cooks, melt butter and oil together in a medium skillet.
3. When the butter/oil is hot, add the scallops.
4. Cook, turning frequently, until slightly browned on all sides.
5. Add vermouth, wine or stock and capers.
6. Cook about 2 minutes more or until alcohol has evaporated.
7. Add basil to the mixture before spooning over vermicelli.
8. Serve.

scallops, olive oil, butter, vermicelli, capers, fresh basil, salt

Taken from www.food.com/recipe/vermouth-scallops-over-vermicelli-152020 (may not work)