Ingredients

The following ingredients have 2 Servings
  • 1/4-1/2 lb. pasta (cooked (try quinoa pasta for a gluten free option))
  • 4 pieces bacon (cooked & crumbled)
  • 3/4 lb. sea scallops ((about 9 scallops))
  • salt & pepper to taste
  • 9 fresh basil leaves
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 teaspoon minced garlic or 2 cloves
  • 3 Tablespoons lemon juice
  • 1/4 cup dry white wine or chicken broth
  • 2 Tablespoons Parmesan or Pecorino-Romano cheese (grated)

Instruction

  • Cook pasta according to package directions and keep warm.
  • While pasts is cooking, cook bacon and drain on paper towel. Crumble when cooled and set aside.
  • Rinse scallops and pat dry. Season each side with salt & pepper. then cut through center horizontally almost to other side to make a pocket for stuffing. Stuff a leaf of basil into each scallop.
  • Slice scallop horizontally almost all the way through, making a pocket. ut through center horizontally almost to other side to make a pocket for stuffing. Stuff a leaf of basil into each scallop.
  • Stuff a leaf of basil into each scallop.
  • Heat oil in large skillet and saute garlic for 1 minute. Add scallops, making sure to keep them apart from one another. Brown 1 side. r, and brown on both sides, about 1-1/2 minutes each side. Remove from skillet and keep warm.
  • Turn scallops over, add butter and sear other side for about 1-1/2 minutes. Remove from skillet and keep warm.
  • Add lemon juice and wine to skillet, scraping to get brown bits from bottom of pan. Simmer for 1-2 minutes. then add cheese and stir.
  • Add cheese and stir.
  • In 2 large pasta bowls, place a small amount of pasta. Divide the scallops evenly between the bowls. Pour a good amount of lemon wine sauce over all then garnish with crumbled bacon.