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Add a photoThis pasta sauce is a bit decadent, but worth trying!
Ingredients
- 12 scallops
- 4 rashers bacon, sliced
- knob of butter
- 1/2 cup frozen peas
- 1 tablespoon vermouth
- 2 tablespoons cream
- salt and freshly ground black pepper to season
- fusilli
Directions
- melt the butter in a frying pan.
- remove the roe from the scallop meat and cook in the butter, season well with salt and pepper
- remove from the pan and set aside
- fry the bacon until crispy and then add the peas and heat through
- remove from the pan and set aside
- season the scallops with salt and black pepper and add to the pan
- cook until nearly done and remove from the pan
- cut the scallops into bite size pieces
- return to the pan, add the vermouth and flambe until the alcohol has burnt off
- add the bacon, peas and roe and the cream and heat through
- serve with fusilli or any pasta of your choice
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 2 servings | |
| Calories 205 | |
| Calories from Fat 38 | 19% |
| Total Fat 4.32g | 5% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 316mg | 13% |
| Potassium 617mg | 18% |
| Total Carbs 9.12g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.7g | 1% |
| Protein 30.68g | 49% |
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