Aunt Diane S Bacon Scallops With Portabella Parmesan Pasta Recipe

Ingredients for Aunt Diane S Bacon Scallops With Portabella Parmesan Pasta

• 1 pound large sea scallops, patted dry
• 6 slices bacon, chopped
• Linguine
• Garlic Cloves
• Portabella Mushroom
• 2 tablespoons olive oil
• 1 cup grated Parmesan cheese
• Pepper

How to Make Aunt Diane S Bacon Scallops With Portabella Parmesan Pasta

1. Cook pasta according to package directions. Drain and set aside.
2. 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.
3. Add portabella mushrooms to the skillet and sauté for 5-7 minutes, until softened. Add garlic and cook for 1 minute more.
4. Add dry white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom.
5. 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.
6. Wrap each cooked scallop with a piece of crispy bacon.
7. Add cooked pasta to the mushroom skillet. Stir in Parmesan cheese, salt, and pepper to taste. Toss to coat.
8. Steam or sauté asparagus until tender-crisp.
9. Serve the pasta topped with bacon-wrapped scallops. Garnish with fresh parsley and serve immediately with the asparagus on the side.