Ingredients for Aunt Diane's Bacon Scallops With Portabella Parmesan Pasta
- 1 lb scallops
- 8 slices bacon
- 8 oz linguine
- 2 garlic cloves, minced
- 1 portabella mushroom, sliced
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- pepper, to taste
- 1/4 cup dry white wine (optional)
- 1 tablespoon butter
- salt, to taste
- 4-6 spears asparagus (optional)
- fresh parsley, for garnish (optional)
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How to Make Aunt Diane's Bacon Scallops With Portabella Parmesan Pasta
- Cook pasta according to package directions. Drain and set aside.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon, reserving bacon fat in the skillet.
- Add portabella mushrooms to the skillet and sauté for 5-7 minutes, until softened. Add garlic and cook for 1 minute more.
- Add dry white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom.
- In a separate skillet, melt butter over medium-high heat. Add scallops and cook for 2-3 minutes per side, until golden brown and cooked through. Season with salt and pepper.
- Wrap each cooked scallop with a piece of crispy bacon.
- Add cooked pasta to the mushroom skillet. Stir in Parmesan cheese, salt, and pepper to taste. Toss to coat.
- Steam or sauté asparagus until tender-crisp.
- Serve the pasta topped with bacon-wrapped scallops. Garnish with fresh parsley and serve immediately with the asparagus on the side.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
7g
Fat
108g
Carbs
16g
