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Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon Tasty Recipes

Looking for recipes Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon, our own site provides recipes Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon that a person need Listed here are the dishes Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon that will you need

Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon

"My father-in-law made this for us on a visit, and we had to have the recipe. Sauteed scallops with sun-dried tomatoes, double-smoked bacon, garlic and a white wine cream sauce are served over angel hair pasta. This dish could be served in a fine restaurant and yet it is so simple and easy to prepare. Delicious!"

Ingredients :

  • 4 slices double smoked bacon
  • 1 1/2 tablespoons olive oil
  • 12 large scallops, patted dry
  • 1/2 cup dry white wine
  • 3 tablespoons sun-dried tomatoes packed in oil, drained and thinly sliced
  • 1/4 cup heavy cream
  • 2 tablespoons butter, at room temperature
  • 2 teaspoons minced garlic
  • 1 (8 ounce) package angel hair pasta
  • salt and black pepper to taste

Instructions :

Prep : 20M Cook : 4M Ready in : 50M
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon, and set aside.
  • Bring a large pot of lightly salted water to a boil for the pasta. While water is coming to a boil, heat olive oil in a large, heavy skillet over high heat, and pan-fry the scallops until browned and opaque, about 2 minutes per side. Remove scallops to a plate.
  • Stir the angel hair pasta into the boiling water, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink, and divide the hot pasta between 4 plates.
  • Pour white wine and sun-dried tomatoes into the skillet, and scrape up and dissolve any browned flavor bits left in the pan. Stir in the cream, bring to a boil over medium heat, reduce heat, and simmer until thickened, about 2 minutes. Remove the pan from the heat, and add the butter and garlic. Whisk the butter into the sauce, return the scallops to the pan, and cover with sauce.
  • Spoon scallops and sauce over the pasta, sprinkle with chopped bacon, and season to taste with salt and pepper.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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