Scallops with Vermicelli

Scallops with Vermicelli
Steamed Lemon Asparagus or Favorite Green Vegetable

Ingredients:
1 lb of scallops
2 Tbsp lemon juice
¼ cup fresh chopped basil
1 onion, chopped
1 clove of garlic, crushed
1 Tbsp olive oil
2 Tbsp butter
2 Tbsp flour
½ cup cream
½ cup mlk
1 cup shredded Italian cheese mix (Parmesan, romano, asiago.)
1 tsp Italian seasoning
1 lb vermicelli
1 bunch of fresh asparagus, ends trimmed
1 lemon

Preparation:
Heat water to boil to cook the vermicelli. Cook according to the package.
Cook the onion and garlic in the olive oil. Add the scallops and cook until opaque. Set aside.
Make the cream sauce. Melt the butter over medium heat, stir in the flour. Gradually add the cream and milk with a whisk until smooth. Add the cheese, and Italian seasoning. Stir until melted. Keep warm.
Heat a small amount of water in a frying pan. Lay the aparagus across the pan and steam until slightly tender.
Add the scallops and onions to the cheesy sauce.
Drain the vermicelli.
Serve the scallops in sauce over the vermicelli. Sprinkle the chopped, fresh basil on top.
Serve the asparagus with the zest from the lemon on top.
Serve a bowl of lemon wedges on the side.