Best 4 Aunt Dianes Bacon Scallops With Portabella Parmesan Pasta Recipes
Indulge in a culinary journey with Aunt Diane's Bacon Scallops with Portabella Parmesan Pasta, a harmonious blend of savory flavors and rich textures. Crispy bacon and succulent scallops dance together in a symphony of tastes, while tender portabella mushrooms and creamy Parmesan cheese elevate the pasta to a new level of decadence. This tantalizing dish is sure to impress your taste buds and leave you craving more. The accompanying recipes included in the article offer a range of culinary delights, from the zesty Lemon Herb Salmon with Roasted Vegetables to the comforting Sausage and Peppers Pasta. With a variety of options to choose from, you'll find something to satisfy every palate. Let your taste buds embark on an unforgettable adventure as you explore the culinary treasures within.
Let's cook with our recipes!
AUNT DIANE'S BACON SCALLOPS WITH PORTABELLA PARMESAN PASTA
Crispy bacon wrapped scallops on a bed of garlic parmesan pasta... one or her most requested meals! I serve with asparagus.
Provided by CheSara
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Wrap each scallop with 1/2 slice of bacon and secure with toothpick.
- Place in single layer on foil lined baking sheet with sides so grease doesn't spill.
- Place in oven for 15-25 minutes, depending on size of your scallops.
- Watch closely as you want the bacon to be crispy but you don't want the scallops to be rubbery.
- While scallops are baking, saute garlic and portabello mushroom in 3 tablespoons olive oil over medium heat for 3-4 minutes.
- Toss garlic and mushrooms with pasta and parmesan, adding more olive oil if desired.
- Once scallops are removed from oven, place with pasta and serve.
- Enjoy!
Nutrition Facts : Calories 943.7, Fat 58.6, SaturatedFat 21.6, Cholesterol 125.8, Sodium 1582.8, Carbohydrate 49, Fiber 2.2, Sugar 1.9, Protein 52.9
BACON ALFREDO SCALLOPS AND FETTUCCINI
Scallops in a creamy Alfredo sauce and served with pasta. Given to me by a friend of mine about a year ago. Since then, I make this at least every couple of weeks because everybody loves it so much.
Provided by Peg 4
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Start boiling the pasta.
- Cook the bacon until crisp. Do not discard the bacon grease. Sprinkle the scallops with salt and pepper and add them to the pan with the bacon drippings. Sear them until they are a light brown color then remove them from the pan.
- Add the garlic, wine, and Alfredo sauce to the same pan. Cook for about 2 minutes. Return the scallops to the pan and crumble bacon over them. Continue cooking for 2 more minutes.
- Toss the fettuccine with the scallops and sauce and you're done.
Nutrition Facts : Calories 434.4, Fat 22.1, SaturatedFat 7, Cholesterol 105.9, Sodium 745.4, Carbohydrate 6.9, Sugar 0.3, Protein 43.5
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, 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.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
LINGUINI WITH BACON AND SCALLOPS
A quick, healthy meal. Good enough for holidays or guests! Tastes best with fresh scallops. Most of the prep can be done while the water boils and pasta cooks. Quick and easy.
Provided by denisef
Categories Meat and Poultry Recipes Pork
Time 49m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
- Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 66.2 g, Cholesterol 46.1 mg, Fat 12.1 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 3.2 g, Sodium 688 mg, Sugar 4.4 g
Tips:
- Mise en place: Before you start cooking, measure and prepare all of your ingredients. This will help you stay organized and prevent any scrambling.
- Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, seasonal produce and high-quality meats and seafood.
- Don't overcrowd the pan: When cooking bacon or scallops, make sure not to overcrowd the pan. This will prevent the food from cooking evenly and will make it more likely to stick.
- Cook the bacon and scallops over medium-high heat: This will help to sear the food and prevent it from becoming tough.
- Don't overcook the scallops: Scallops cook quickly, so it's important not to overcook them. Otherwise, they will become tough and rubbery.
- Use a good quality cheese: The cheese you use for the Parmesan sauce will make a big difference in the flavor of the dish. Look for a Parmesan cheese that is aged for at least 12 months.
- Serve the pasta immediately: Pasta is best served immediately after it is cooked. This will prevent the pasta from becoming sticky and gummy.
Conclusion:
Aunt Diane's Bacon Scallops with Portabella Parmesan Pasta is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its combination of smoky bacon, tender scallops, sautéed mushrooms, and creamy Parmesan sauce, this dish is sure to please everyone at the table.
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