Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, linguine with bay scallops, bacon, and tomatoes. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Discard the bacon fat and heat the olive oil in the same skillet over moderate heat. Cheesy Garlic Bacon Scallops and Linguine has pan seared golden brown sea scallops tossed together with a creamy Parmesan cheese sauce, tomatoes, garlic, and pasta.
Linguine with bay scallops, bacon, and tomatoes is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Linguine with bay scallops, bacon, and tomatoes is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have linguine with bay scallops, bacon, and tomatoes using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Linguine with bay scallops, bacon, and tomatoes:
- Take 6 slices bacon
- Take 450 g dry linguine
- Take 4 cloves garlic, thinly sliced
- Take 1/2 tsp red pepper flakes
- Make ready 1 tbsp tomato paste
- Get 340 g bay scallops
- Get 300 g cherry tomatoes
- Take Juice of 1/2 lemon
- Get 1 tbsp unsalted butter
- Get Handful fresh Italian parsley, roughly chopped
Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside. Scallops with sun-dried tomatoes, double-smoked bacon, garlic and a white wine cream sauce are served over angel hair pasta.
Steps to make Linguine with bay scallops, bacon, and tomatoes:
- Fry the bacon in a pan. Once the slices are crisp, set them aside on a paper-towel lined plate to drain.
- Drop the pasta into a large pot of boiling salted water.
- Add a splash of olive oil to a large pan on medium-high heat. Add the garlic and fry for about 1 minute until fragrant. Add the pepper flakes and tomato paste and continue frying another 2 minutes.
- Add the scallops and tomatoes to the pan. Squeeze in the lemon juice and stir to combine. Let simmer for 2 to 3 minutes until the scallops are cooked through and the tomatoes are just starting to blister. Turn off the heat and stir in the butter. Add a pinch of salt and a few grinds of black pepper.
- Your pasta should be just about cooked by this time. Drag the noodles and a little cooking water into the pan of sauce. Roughly chop up the bacon you cooked earlier and add it to the sauce, along with the parsley. Give everything a good toss, then serve.
This dish could be served in a fine restaurant and yet it is so simple and easy to prepare. Since you cook the thin pasta while you're making the sauce, the dish is ready in just a few minutes. Remove from heat, taste and adjust seasonings per your preference. Add pasta to the pan, toss to combine well, and enjoy. Drain the pasta; stir into scallop mixture and heat through.
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