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Lady Like Living » Recipes » Scallops and Bacon Pasta

Scallops and Bacon Pasta


  • 4-6 slices bacon
  • 1 1/2 tablespoons olive oil
  • 12 large scallops (wash and pat dry)
  • 1/2 cup dry white wine
  • 3 tablespoons sun-dried tomatoes thinly sliced
  • 1/4 cup heavy cream
  • 2 tablespoons butter (room temperature)
  • 2 teaspoons minced garlic
  • 1 (8 ounce) package angel hair pasta (can use whole wheat pasta)
  • salt and black pepper to taste


  1. Place the bacon in a large skillet and cook over medium-high heat. Turn occasionally until evenly browned, about 10 minutes. Drain the bacon. Chop the bacon. Set aside.
  2. 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 skillet at high heat. Pan-fry the scallops until browned (about 2 minutes per side). Remove scallops  and place on a plate.
  3. Stir the angel hair pasta into the boiling water. Cook the pasta uncovered until the pasta has cooked through, but is still firm to the bite. Drain. Pour white wine 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.
  4. Spoon scallops and sauce over the pasta, sprinkle with chopped bacon, and season to taste with salt and pepper.

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