FATHER-IN-LAW'S SCALLOPS WITH SUN-DRIED TOMATOES AND BACON

facebook share image   twitter share image   pinterest share image   E-Mail share image



Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon image

My father-in-law made this for us on a visit, and we had to have the recipe. Sauteed scallops with sun-dried tomatoes, double-smoked bacon, garlic and a white wine cream sauce are served over angel hair pasta. This dish could be served in a fine restaurant and yet it is so simple and easy to prepare. Delicious!

Provided by CARI

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 4

Number Of Ingredients 10

4 slices double smoked bacon
1 ½ tablespoons olive oil
12 large scallops, patted dry
½ cup dry white wine
3 tablespoons sun-dried tomatoes packed in oil, drained and thinly sliced
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 519.6 calories, Carbohydrate 36.8 g, Cholesterol 82.9 mg, Fat 26 g, Fiber 2.3 g, Protein 29.1 g, SaturatedFat 9.7 g, Sodium 600.9 mg, Sugar 1.3 g

There are no comments yet!