Grilled Shrimp and Scallop VermicelliBy admin Posted in: Entrees and Main Dishes Fish and Seafood Recipes on May 25th, 2012
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
6 ounces uncooked vermicelli pasta
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
6 ounces medium shrimp, shelled and deveined
6 ounces scallops
3 large tomatoes, seeded and chopped
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
1/4 cup green olives
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
Cook and drain vermicelli according to package directions; keep warm. Heat grill to medium direct heat. Meanwhile, in large skillet, heat olive oil and garlic over medium heat until garlic is softened but not browned. Remove from heat. Pat shrimp and scallops with paper towels. Place seafood in small bowl. Remove 1 tablespoon oil from skillet and drizzle over seafood; toss to coat; set aside.
In same skillet, heat remaining oil. Add tomatoes, salt and red pepper flakes; bring to a simmer. Simmer uncovered 5 minutes or until tomatoes soften, stirring occasionally. Reduce heat to medium-low; keep warm.
Grill shrimp and scallops covered over medium direct heat 5 to 7 minutes or until opaque in center, turning once. Remove to platter; cover to keep warm.
Heat tomato mixture in skillet; stir in green olives and basil. Add vermicelli; toss to mix. Place in serving dish; top with or toss in seafood and any accumulated juices. Top with parsley.
TIP: If using sea scallops, halve each scallop. If using bay scallops, do not cut into pieces. Bay scallops are much smaller and will cook in less time, about 3 to 4 minutes.