Creamy Scallop & Bacon Pasta
"I love to cook this dish for my family - especially when my daughter comes to town. It was always one of her favorite things to eat growing up." Joy Albano, Lawrenceville, Ga.
1 pound angel hair or spaghetti pasta - cooked to a firm al dente
4 slices bacon
Salt & pepper
1 pound medium-sized scallops (drain liquid)
3 Tablespoons olive oil
4 (or more according to taste) cloves minced garlic
1 & 1/2 cups heavy whipping cream
1 & 1/2 cups low sodium chicken stock
1 cup white wine
2 large ripe tomatoes, diced small
1 cup Locatelli Romano grated cheese
Fry bacon in large cast iron skillet until crisp; cut into pieces and set aside.
Lightly season scallops with salt and pepper. Pan sear scallops in same pan with bacon grease, about 1-1/2 to 2 minutes per side, then set aside with bacon.
Drain fat from pan. Pour in olive oil & minced garlic. Sauté garlic about 1 minute until soft, but not burned.
Add chicken stock and white wine to pan. (Optional - add 1 cup thin fresh asparagus cut into 2-inch pieces) Cook until liquid reduces to almost half.
Add whipping cream and simmer 2 minutes.
Add scallops, tomatoes, bacon to pan and simmer long enough to arm the scallops, 1 or 2 minutes.
Toss Romano cheese and pasta thoroughly with sauce and serve immediately.
Note: if using cooking wine, which is usually salty, go easy with added salt.