Aunt Dianes Bacon Scallops With Portabella Parmesan Pasta Recipes

AUNT DIANE'S BACON SCALLOPS WITH PORTABELLA PARMESAN PASTA

Steps:

• Preheat oven to 450.
• Wrap each scallop with 1/2 slice of bacon and secure with toothpick.
• Place in single layer on foil lined baking sheet with sides so grease doesn't spill.
• Place in oven for 15-25 minutes, depending on size of your scallops.
• Watch closely as you want the bacon to be crispy but you don't want the scallops to be rubbery.
• While scallops are baking, saute garlic and portabello mushroom in 3 tablespoons olive oil over medium heat for 3-4 minutes.
• Toss garlic and mushrooms with pasta and parmesan, adding more olive oil if desired.
• Once scallops are removed from oven, place with pasta and serve.
• Enjoy!

LINGUINI WITH BACON AND SCALLOPS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
• Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.

BACON ALFREDO SCALLOPS AND FETTUCCINI

Steps:

• Start boiling the pasta.
• Cook the bacon until crisp. Do not discard the bacon grease. Sprinkle the scallops with salt and pepper and add them to the pan with the bacon drippings. Sear them until they are a light brown color then remove them from the pan.
• Add the garlic, wine, and Alfredo sauce to the same pan. Cook for about 2 minutes. Return the scallops to the pan and crumble bacon over them. Continue cooking for 2 more minutes.
• Toss the fettuccine with the scallops and sauce and you're done.