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“No Vermouth? You can use dry white wine or even chicken stock. A simple, light recipe. I omitted the capers because I don't like them, but included them here for any fans.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  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. Cook, turning frequently, until slightly browned on all sides.
  4. Add vermouth, wine or stock and capers.
  5. Cook about 2 minutes more or until alcohol has evaporated.
  6. Add basil to the mixture before spooning over vermicelli.
  7. Serve.

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