10 Slices Bacon
12 Sea Scallops
1 cup Green Onions, sliced
½ lb Baby Portabella Mushrooms, sliced
9 tablespoons Lemon fused EVOO
1 Cup Butter infused EVOO
¾ Cup Whole Milk
¾ Cup Cream
1 cup Parmigiano reggiano, grated
1 package Creamy Garlic Sauce (seasoning package)
Pan Seared Scallops
Blot scallops with paper towel to remove water. Salt and pepper
Heat non-stick frying pan, add 3 tablespoons of Lemon Fused EVOO.
Make sure frying pan is hot, but not smoking, before adding scallops. Make sure scallops have plenty of space between each other, I cooked mine in 3 batches, as to not lose heat in pan.
Sear for 2-4 minutes or when bottom is nice and brown.
Turn to sear other side, and then drizzle 2 tablespoons of Butter infused EVOO over tops of scallops.
Sear another 1-3 minutes.
Pasta (Pasta Mama’s Parmesan –Parsley Linguine)
Because this pasta cooks in less than 2 1/2 minutes start after first batch of scallops.
(While doing first batch of scallops, bring water to boil for pasta).
Add pasta to a large pot of boiling water.
After water returns to a boil cook for 2 mintues.
Drain and rinse pasta.
Drain again and toss immediately with ¾ cup of Butter Infused EVOO.
Creamy Garlic Sauce & Bacon Mix
In large skillet cook bacon until crisp, add green onions and mushrooms.
In sauce pan add creamy garlic seasoning pack.
Whisk in ¾ cup water & ¾ cup milk.
For creamier sauce use all milk/cream.
Bring to boil & stir 2 ½ -3 minutes (until desired thickness)
Add cream sauce to bacon, mushroom, green onion mix, then spoon over pasta.
Sprinkle grated Parmigiano over pasta to finish.
Top creamy pasta with scallops…Enjoy!
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