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Pan Seared Scallop Pasta with Creamy Bacon Sauce

pan seared scallops with creamy bacon pasta

Ingredients

  • 6 slices bacon, chopped into small pieces
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine or stock
  • 3/4 cup heavy cream
  • salt and black pepper
  • 1 lemon
  • fresh parsley - for garnish
  • 12 oz spaghetti
  • 12 scallops
  • 1 tbsp olive oil
  • 1 tbsp butter

 

How to:

Place a skillet over medium heat, add the oil and cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon from the pan.

Add the chopped onion to the skillet and cook over a medium heat until softened. Add in the garlic and fry gently for 30 seconds before pouring in the white wine (or stock). Cook until the liquid has reduced by half.

Reduce the heat and add in the heavy cream and half of the cooked bacon. Bring to a low simmer and cook gently for 5 minutes to thicken, then keep warm over a very low heat.

Cook the pasta in a large pot of salted boiling water for 1 minute less than directions suggest. Before draining the pasta reserve 1 cup of the pasta cooking water.

Drain the pasta and add past to the cream sauce along with 1/4 cup of the cooking water. Stir well to coat the pasta, adding more cooking water as required. Then set to one side until the scallops are cooked. (You may need extra cooking water before you serve)

Ensure the scallops are dry by patting them with paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.

Place a heavy non-stick fry pan over a medium high heat and add the oil. Let the oil get hot.

Season the scallops lightly with salt. Add the scallops to the fry pan.

Cook the scallops for 90 seconds on one side.

Add butter to pan, gently flip the scallops, cook for another 90 seconds – 2 minutes.

Stir the pasta, add in the remaining bacon.  Serve pasta and place scallops on top.

Add lemon zest to the top and a small spritz of lemon juice.

Garnish with fresh herbs and black pepper then serve immediately.

 

Recipe credit: Claire at Sprinkles and Sprouts