Rinse scallops. Combine the scallops, lemon juice and parsley in a
glass dish. Cover and marinate in refrigerator while preparing sauce.
Cook and stir onion and garlic in oil and 1 tb butter in a large
skillet over medium high heat until the onion is tender. Add the
tomatoes with juice, basil, oregano and thyme. Reduce the heat to
low. Cover and simmer for 30 minutes, stirring occasionally.
Drain scallops. Cook and stir scallops in the remaining 1 tb
butter in another large skillet over medium heat until the scallops
are opaque, about 2 minutes. Add cream, nutmeg and tomato sauce.
Pour the sauce over vermicelli in a large bowl the toss gently to
coat. Garnish as desired.
From The Treasury of Creative Cooking by the Editors of Consumer
Guide. Published 1992. ISBN 1-56173-526-4
