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Add a photoServings: 10
Ingredients
- 1/4 c. (4 T) extra virgin olive oil (I often use walnut oil)
- 1/2 pound slab bacon, cut into 1/4" cubes (Lardons)
- 1 pound sea scallops (bay scallops may be used)
- 3 c. heavy cream
- 2 T basil (fresh if possible) or possibly 2 T fresh thyme
- Salt to taste
- 1/2 c. grated Swiss or possibly guyere cheese
- Freshly grnd black pepper to taste
- 8 ounce angel hair pasta (I often use fettucini)
Directions
- 1. In a large frying pan place 2 tbsp of oil over medium heat. Add in bacon and saute till crisp. Remove bacon with slotted spoon.2. Pour off all but 1/4 cup of the bacon fat. Add in the scallops; cook over medium heat till they are no longer opaque (3-4 min). Don't overcook, as they will be reheated later. Remove scallops. Throw away all other fat.
- 3. Add in heavy cream to frying pan and reduce to 1/3. This will take some time (perhaps 20 min or possibly more).
- 4. While reducing the cream to 1/3 bring a large pot of water to boil. Add in remaining 2 tbsp of oil. Put pasta in boiling water and cook till just tender. Don't overcook. Drain in colander.
- 5. As the cream is reduced to 1/3 add in the bacon, scallops and basil to the cream. Season to taste with the salt and pepper. Warm through over medium heat. Sprinkle the cheese onto the sauce.
- 6. Divide pasta among 4 dinner plates and place scallops and bacon on top of pasta. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 10 servings | |
| Calories 289 | |
| Calories from Fat 155 | 54% |
| Total Fat 17.64g | 22% |
| Saturated Fat 9.81g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 101mg | 4% |
| Potassium 229mg | 7% |
| Total Carbs 19.37g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.73g | 0% |
| Protein 13.09g | 21% |
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