Scallops With Vermicelli - cooking recipe

Ingredients

1 lb. bay scallops
2 Tbsp. fresh lemon juice
2 Tbsp. chopped parsley
1 onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
2 Tbsp. butter, divided
1 1/2 c. canned Italian tomatoes, cut up (undrained)
2 Tbsp. chopped fresh basil or 1/2 tsp. dried basil, crushed
1/4 tsp. dried oregano leaves, crushed
1/4 tsp. dried thyme leaves, crushed
2 Tbsp. heavy cream
dash of ground nutmeg
12 oz. uncooked vermicelli, hot cooked and drained

Preparation

Rinse scallops.
Combine scallops, juice and parsley in glass dish.
Cover; marinate in refrigerator while preparing sauce.