Creamy Garlic Scallop Spaghetti with Bacon

• Meat

  • 4 slices Bacon, crisp cooked

• Seafood

  • 1 lb Scallops, medium sized
  • 1 cup Seafood stock, low sodium

• Produce

  • 6 cloves Garlic

• Pasta & Grains

  • 3/4 lb Spaghetti, dry

• Baking & Spices

  • 1 Salt and pepper to season

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 cups Whipping cream

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on rockrecipes.com

Description

Ingredients

• ¾ pound dry spaghetti
• 4 slices crisp cooked bacon, chopped
• 1 pound medium sized scallops
• Salt and pepper to season
• 3 tablespoons olive oil
• 6 cloves minced garlic
• ½ cup white wine
• 1 cup low sodium seafood stock (or chicken stock)
• 1½ cups whipping cream
• 2 large tomatoes, center pulp removed and diced small.
• ½ cup grated Parmesan cheese

Directions

• Cook the dry spaghetti to al dente in salted water and drain.
• Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
• Season the scallops with salt and pepper and pan sear them in the bacon fat for only about 1½ to 2 minutes per side and set aside with the bacon.
• Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
• Add the white wine and seafood stock and simmer quickly for a few minutes until the liquid has reduced by about ⅓. Add the cream and simmer for an additional 2 minutes.
• Season with salt and pepper if needed, then add the bacon, tomatoes and the scallops to the sauce. Simmer for only a minute or two to warm the scallops through before adding the cooked pasta and Parmesan cheese.
• Toss together the pasta and sauce very well before serving.