Scallops With Vermicelli

• 1 lb. bay scallops
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. chopped parsley
• 1 onion, chopped
• 1 clove garlic, minced
• 2 Tbsp. olive oil
• 2 Tbsp. butter, divided
• 1 1/2 c. canned Italian tomatoes, undrained and cut up
• 2 Tbsp. chopped fresh basil or 1/2 tsp. dried basil, crushed
• 1/4 tsp. oregano leaves, crushed
• 1/4 tsp. thyme leaves, crushed
• 2 Tbsp. heavy cream
• 12 oz. uncooked vermicelli, hot, cooked and drained

1. Rinse scallops.
2. Combine scallops, lemon juice and parsley in glass dish.
3. Cover and marinate in refrigerator while preparing sauce.
4. Cook and stir onion and garlic in oil and 1 tablespoon of the butter in large skillet over medium-high heat until onion is tender.
5. Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low.
6. Cover and simmer 30 minutes stirring occasionally.
7. Drain scallops. Cook and stir scallops in remaining 1 tablespoon butter in another large skillet over medium heat until scallops are opaque about 2 minutes.
8. Add cream and tomato sauce.
9. Pour sauce over vermicelli in large bowl.
10. Toss gently to coat.

bay scallops, lemon juice, parsley, onion, clove garlic, olive oil, butter, italian tomatoes, fresh basil, oregano, thyme, heavy cream, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223985 (may not work)