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| 1 x ca. 450 g | Bay scallops |
| 2 Esslöffel | lemon juice fresh |
| 2 Esslöffel | parsley chopped |
| 1 | Onion chopped |
| 1 | cloves garlic minced |
| 2 Esslöffel | olive oil |
| 2 Esslöffel | butter divided |
| 1 1/2 Tasse | Canned Italian tomatoes; undrained & cut up |
| 2 Esslöffel | Fresh basil; chopped -=Or= |
| 1/2 Teelöffel | Dried basil; crushed |
| 1/4 Teelöffel | Dried oregano; crushed |
| 2 Esslöffel | heavy cream |
| 1 Prise | nutmeg |
| 12 x ca. 30 g | Uncooked vermicelli; hot & drained |
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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.
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