Vermicelli with scallops, tomatoes and basil
4 servings
20 minutes
Vermicelli with scallops, tomatoes, and basil is an exquisite Italian dish infused with the spirit of the Mediterranean. Legend has it that this recipe originated in Italy's coastal towns where fishermen prepared fresh scallops with simple yet aromatic ingredients. The scallops are tender and juicy, their sweet flavor beautifully complemented by the acidity of the tomatoes and the freshness of the basil. Olive oil and garlic add depth to the dish, while spaghetti envelops the ingredients creating a harmonious blend. This dish is easy to prepare but looks elegant and can be a centerpiece for any dinner. Perfect for a romantic evening or family dinner, it pairs best with white wine that highlights the seafood flavors.
1
Heat a large skillet over medium heat.
2
Add oil and heat it for 1 minute.
- Olive oil: 0.3 glass
3
Add garlic and fry it for 2 minutes, stirring constantly.
- Garlic: 5 clove
4
Add the scallops. Season with salt, pepper, and spices, and cook for 3 minutes or until they are opaque.
- Sea scallops: 450 g
- Salt: to taste
- Ground black pepper: to taste
- Italian Herbs: to taste
5
Add tomatoes and basil, stirring occasionally, and heat for 3 minutes until the mixture is fully heated.
- Tomatoes: 400 g
- Crushed basil leaves: 2 glasss
6
Remove from heat. Season to taste and stir.
- Salt: to taste
- Ground black pepper: to taste
- Italian Herbs: to taste
7
Add spaghetti and mix.
- Spaghetti: 220 g