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Friday, August 26, 2016

father-in-law's scallops with sun-dried tomatoes and bacon

Ingredients

  • Servings: 4
  • 4 slices double smoked bacon
  • 1 1/2 tablespoons olive oil
  • 12 large scallops, patted dry
  • 1/2 cup dry white
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 50 mins

  • 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 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.

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