Date Night Bay Scallop Fettuccine with White Wine and Garlic
Ingredients
- 4 ounces fettuccini pasta
- 2 slices thick-cut bacon, chopped
- 3 cloves garlic, minced
- 3 tablespoons panko bread crumbs
- ½ pound bay scallops
- ¼ teaspoon Italian seasoning
- salt and freshly ground black pepper to taste
- ¼ cup white wine
- ¼ cup heavy whipping cream
- 1 cup loosely packed baby spinach
- ¼ cup finely shredded Parmesan cheese
- 2 tablespoons julienned sun-dried tomatoes
- ⅛ cup microgreens (Optional)
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Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
- Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
- Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
- Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
- Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
- Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
- Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.
Source
Original recipe: View Original
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