Yield: 4 Servings
Ingredients:
3/4 pound dry spaghetti
4 slices crisp cooked bacon, chopped
1 pound medium sized scallops
Salt and pepper to season
3 tablespoons olive oil
6 cloves minced garlic
1/2 cup white wine
1 cup low sodium seafood stock, or chicken stock
1 1/2 cups whipping cream
2 large tomatoes, center pulp removed and diced small.
1/2 cup grated Parmesan cheese
Directions:
- Cook the dry spaghetti to al dente in salted water and drain.
- Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
- Season the scallops with salt and pepper and pan sear them in the bacon fat for only about 1½ to 2 minutes per side and set aside with the bacon.
- Drain the bacon fat from the pan and add the olive oil and garlic.
- Cook for only a minute to slightly soften the garlic.
- Add the white wine and seafood stock and simmer quickly for a few minutes until the liquid has reduced by about 1/3.
- Add the cream and simmer for an additional 2 minutes.
- Season with salt and pepper if needed, then add the bacon, tomatoes and the scallops to the sauce.
- Simmer for only a minute or two to warm the scallops through.
- Add the cooked pasta and Parmesan cheese.
- Toss together the pasta and sauce very well before serving.