Scallops Over Pasta with Creamy Bacon, Mushroom & Garlic Sauce


10 Slices Bacon


12 Sea Scallops


1 cup Green Onions, sliced

½ lb Baby Portabella Mushrooms, sliced


Parmesan-Parsley Linguine


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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