Vermicelli With Scallops and Lemon

• 1 lb vermicelli
• 14 cup olive oil
• 2 tablespoons butter
• 1 cup clam juice
• 14 cup lemon juice
• 2 teaspoons lemon zest
• 2 teaspoons dried tarragon
• 1 lb small bay scallop
• 34 cup thinly sliced scallion
• 14 teaspoon black pepper

1. In a large pot of water, cook vermicelli until tender, but still firm, 7 minutes.
2. Drain.
3. Transfer to a serving dish.
4. Meanwhile, in a large skillet, combine olive oil, butter, clam juice, lemon juice, zest and tarragon.
5. Bring to a boil.
6. Boil until slightly reduced, 2 minutes.
7. Add scallops, reduce heat to medium-low, and cook uncovered until opaque but still tender, 1-2 minutes.
8. Stir in scallions and pepper.
9. Spoon sauce over pasta and serve.

vermicelli, olive oil, butter, clam juice, lemon juice, lemon zest, tarragon, bay scallop, scallion, black pepper

Taken from www.food.com/recipe/vermicelli-with-scallops-and-lemon-479745 (may not work)