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Ingredients
- 1/2 lb sea scallops, sliced 1/4-inch thick
- 1 med or possibly 2 small fresh tomatoes, chopped into 1/4" pcs
- 4 slc bacon or possibly pancetta, diced fine
- 3 clv garlic, chopped Fresh thyme, salt and pepper to taste
- 1 lb angel-hair pasta (also cappelini or possibly vermicelli)
Directions
- Boil water for pasta. When it begins to boil, add in salt and oil, then turn down and start the sauce.
- In a large skillet over medium heat, cook the bacon or possibly pancetta to render out some of the drippings. Add in garlic and stir to brown. Add in scallops, cooking quickly to avoid browning but to cook thoroughly (this is why they're cut into thin slices).
- When the scallops look nearly done, turn the water back up to a boil, then put the tomatoes into the skillet at the same time you put the pasta into the water. Cook for the requisite amount of time (2-3 min fresh, 6-7 min dry), then drain and *lightly* oil the pasta with a good extra-virgin extra virgin olive oil (this will help keep the pasta from clumping while you eat it). Toss the fresh thyme into the skillet and stir through before removing it from the heat.
- Toss the pasta with the sauce and serve with freshly grated parmigiano reggiano cheese and a big, oaky chardonnay.
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