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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Italian Main dish, Pasta, Seafood 4 Servings

INGREDIENTS

1 lb Bay scallops
2 T Fresh lemon juice
2 T Chopped parsley
1 Onion, chopped
1 Clove garlic, minced
2 T Olive oil
2 T Butter, divided
1 1/2 c Canned Italian tomatoes
undrained & cut up
2 T Fresh basil, chopped -=OR=-
1/2 t dried basil crushed
1/4 t Dried oregano, crushed
2 T Heavy cream
1 ds Nutmeg
12 oz Uncooked vermicelli, hot &
drained

INSTRUCTIONS

Rinse scallops. Combine the scallops, lemon juice and parsley in a
glass dish. Cover and marinate in refrigerator while preparing sauce.
Cook and stir onion and garlic in oil and 1 Tbsp of the butter in a
large skillet over medium high heat until the onion is tender. Add  the
tomatoes with juice, basil, oregano and thyme. Reduce the heat to  low.
Cover and simmer for 30 minutes, stirring occasionally.  Drain
scallops. Cook and stir scallops in the remaining 1 Tbsp of  butter in
another large skillet over medium heat until the scallops  are opaque,
about 2 minutes. Add cream, nutmeg and tomatoe sauce.  Pour the sauce
over vermicelli in a large bowl the toss gently to  coat. Garnish as
desired.  From "THE TREASURY OF CREATIVE COOKING" by the Editors of
Consumer  Guide. Published 1992 ISBN 1-56173-526-4 Shared by Robert
Rostrup  Posted to MC-Recipe Digest by Nancy Berry
<nlberry@prodigy.net> on  May 17, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 455
Calories From Fat: 139
Total Fat: 15.7g
Cholesterol: 25.5mg
Sodium: 6.4mg
Potassium: 79.4mg
Carbohydrates: 70.7g
Fiber: <1g
Sugar: 1.6g
Protein: 8.1g


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