Scallops & Bacon Alfredo
INGREDIENTS
1 lb sea scallops
4 slices bacon
1 crushed garlic clove
1⁄4 cup white wine
1 cup alfredo sauce*
1/2 cup Peas
1 pinch salt and pepper
DIRECTIONS
Start boiling the pasta.
Cook the bacon until crisp. Do not discard the bacon grease. Sprinkle the scallops with salt and pepper and add them to the pan with the bacon drippings. Sear them until they are a light brown color then remove them from the pan.
Add the garlic, wine, Peas and Alfredo sauce to the same pan. Cook for about 2 minutes. Return the scallops to the pan and crumble bacon over them. Continue cooking for 2 more minutes.
Toss the fettuccine with the scallops and sauce and you're done.
* Alfredo Sauce
Ingredients
1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Pasta cooking water, as needed
Directions
In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
Toss to combine, thinning with pasta water if necessary.
INGREDIENTS
1 lb sea scallops
4 slices bacon
1 crushed garlic clove
1⁄4 cup white wine
1 cup alfredo sauce*
1/2 cup Peas
1 pinch salt and pepper
DIRECTIONS
Start boiling the pasta.
Cook the bacon until crisp. Do not discard the bacon grease. Sprinkle the scallops with salt and pepper and add them to the pan with the bacon drippings. Sear them until they are a light brown color then remove them from the pan.
Add the garlic, wine, Peas and Alfredo sauce to the same pan. Cook for about 2 minutes. Return the scallops to the pan and crumble bacon over them. Continue cooking for 2 more minutes.
Toss the fettuccine with the scallops and sauce and you're done.
* Alfredo Sauce
Ingredients
1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Pasta cooking water, as needed
Directions
In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
Toss to combine, thinning with pasta water if necessary.