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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I had a version of this at a retaurant and had to create it at home when the chef wouldn't give me the recipe. I think it turned out delicious. Ingredients:
1/2 lb bacon, diced |
1 lb sea scallops |
1 roasted red pepper, sliced |
1 cup mushroom, sliced |
2 large shallots, minced |
2 garlic cloves |
1 cup white wine |
1/2 pint heavy cream |
1/4 cup pecorino romano cheese or 1/4 cup parmesan cheese |
1/2 lb fettuccine pasta, cooked ahead |
flour, for dredging |
Directions:
1. Cook bacon in medium saucepan 5 minutes.
2. Dredge scallops in flour.
3. Place scallops in pan and cook approximately 5 minutes.
4. Remove bacon and scallops and set aside.
5. Drain bacon grease, leaving 1-2 tbls in pan to sautee vegetables.
6. Add ingredients red pepper to garlic, saute for two minutes then deglaze pan with wine and reduce by more than half.
7. Add cream and reduce until thickened, add scallops and bacon back to pan, and cheese.
8. Toss with fettucini and add freshly ground black pepper to taste.
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