Ingredients for Scallops Carbonara
- 4 slices bacon
- Sea Scallops
- Roasted Red Pepper
- Mushroom
- Shallots
- Garlic Cloves
- White Wine
- Heavy Cream
- Pecorino Romano Cheese
- Fettuccine Pasta
- 1/4 cup all-purpose flour
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How to Make Scallops Carbonara
- Cook 4 slices of bacon in a medium saucepan over medium heat for 5 minutes, until crispy.
- Dredge 1 pound of scallops in 1/4 cup all-purpose flour.
- Place scallops in the same pan (remove bacon first) and cook for approximately 5 minutes per side, until golden brown and cooked through.
- Remove bacon and scallops from the pan and set aside.
- Drain excess bacon grease, leaving 1-2 tablespoons in the pan. Add 1/2 cup chopped red bell pepper and 2 cloves minced garlic. Sauté for 2 minutes.
- Deglaze the pan with 1/4 cup dry white wine, scraping up any browned bits. Reduce the wine by half (about 2-3 minutes).
- Add 1 cup heavy cream and simmer until slightly thickened (about 3-5 minutes). Stir in the cooked scallops, bacon, and 1/2 cup grated Parmesan cheese.
- Toss the sauce with 1 pound cooked fettuccine. Season generously with freshly ground black pepper to taste. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
7g
Fat
225g
Carbs
27g
