Scallops Over Pasta with Creamy Bacon, Mushroom & Garlic Sauce

Meat

10 Slices Bacon

Seafood

12 Sea Scallops

Produce

1 cup Green Onions, sliced

½ lb Baby Portabella Mushrooms, sliced

Pasta

Parmesan-Parsley Linguine

Oils

9 tablespoons Lemon fused EVOO

1 Cup Butter infused EVOO

Dairy

¾ Cup Whole Milk

¾ Cup Cream

1 cup Parmigiano reggiano, grated

Sauce

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.

Stir.

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!

 

Leave a comment

Name *

Email *

Comment *

Comments will be approved before showing up.