- 4 slices double smoked bacon
- 1 1/2 tablespoons olive oil
- 12 large scallops, patted dry
- 1/2 cup dry white wine
- 3 tablespoons sun-dried tomatoes packed in oil, drained and thinly sliced
- 1/4 cup heavy cream
- 2 tablespoons butter, at room temperature
- 2 teaspoons minced garlic
- 1 (8 ounce) package angel hair pasta
- salt and black pepper to taste
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon, and set aside.
- Bring a large pot of lightly salted water to a boil for the pasta. While water is coming to a boil, heat olive oil in a large, heavy skillet over high heat, and pan-fry the scallops until browned and opaque, about 2 minutes per side. Remove scallops to a plate.
- Stir the angel hair pasta into the boiling water, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink, and divide the hot pasta between 4 plates.
- Pour white wine and sun-dried tomatoes into the skillet, and scrape up and dissolve any browned flavor bits left in the pan. Stir in the cream, bring to a boil over medium heat, reduce heat, and simmer until thickened, about 2 minutes. Remove the pan from the heat, and add the butter and garlic. Whisk the butter into the sauce, return the scallops to the pan, and cover with sauce.
- Spoon scallops and sauce over the pasta, sprinkle with chopped bacon, and season to taste with salt and pepper.
03/26/2017
recipepes.com
Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon, recipe
PT15M
PT1H
5
455 calories
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