Sunday, April 6, 2014

Basil Bacon Scallop Rotini

Sweet and salty bacony goodness bathed in a parmesan-garlic and brown sugar sauce. Rich and fabulous. HWYD and Bacon Adoration founders, Stephen and Andrea Bourne, have created this famously simple delight just for you. Read more for the recipe!

Serves 4.


12 jumbo scallops
4 tablespoons grapeseed or olive oil, divided
2 teaspoons garlic salt
2 teaspoons fresh ground pepper
Juice of one lemon
4 T butter
1 cup heavy whipping cream
1/2 cup fresh parmesan
5-6 leaves fresh basil, chopped
4 slices cooked and crumbled bacon
16 cherry tomatoes
2 teaspoons brown sugar
1 family size box tri-color rotini (about 16oz.)

Start the pasta, following directions on box. In a separate bowl, combine the scallops, 2 tablespoons oil, garlic salt, pepper, and lemon juice and set aside. Heat 2 tablespoons butter in skillet. Sear the scallops on medium high heat on both sides. Set aside. Add remaining butter and oil, whipping cream, and paremsan. reduce until creamy. Add basil. Place the cooked scallops in the sauce to finish cooking. Remove and drain pasta when al dente. Combine with pasta and plate. Add four cherry tomatoes for garnish and sprinkle with 1/2 teaspoon brown sugar and 1 slice crumbled bacon. Yummmmm.

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