Recipe: Scallops in Wine over Vermicelli

SCALLOPS IN WINE OVER VERMICELLI

1 lb fresh bay scallops
1/4 cup butter or margarine, melted
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1/2 cup dry white wine
3 tbsp lemon juice
3 tbsp lime juice
1/2 tsp dried whole oregano
1/2 tsp celery salt
1/4 tsp ground black pepper
Vermicelli, cooked and hot (for serving)

Saute scallops in butter in a large skillet for 3 minutes or until tender. Remove scallops from skillet, reserving drippings.

Saute mushrooms, onion, and garlic 3 to 5 minutes. Remove vegetables, reserving drippings.

Add wine, juices, and seasonings to skillet. Bring to a boil, and cook 8 minutes.

Stir in scallops and vegetables; cook until thoroughly heated.

Serve over hot vermicelli.

Makes 4 servings
Source: Skip Weeks of Columbus, GA in Southern Living magazine, March 1991