Best 5 Bacon Alfredo Scallops And Fettuccini Recipes

BACON ALFREDO SCALLOPS AND FETTUCCINI

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.

FETTUCCINE ALFREDO WITH GARLIC SHRIMP AND SCALLOPS

Steps:

• Warm oil in a large heavy saucepan over medium heat.
• Add garlic and cook 30 seconds, stirring.
• Pat scallops dry with paper towel.
• Add shrimp, scallops, salt, and pepper to skillet and cook 5 minutes, stirring often.
• Remove from heat.
• Cook pasta according to package directions.
• Reserve 1/4 cup cooking water and drain pasta.
• Melt butter in a large saucepan over low heat.
• Add cooked pasta and toss with butter to coat.
• Stir in cheese, reserved cooking water, half-and-half, salt, and pepper.
• Using tongs, transfer pasta to 4 serving plates.
• Pile shrimp and scallops atop pasta and garnish with parsley.

SCALLOPS ALFREDO

Steps:

• Thaw scallops, if frozen.
• Cut any large scallops in half; set aside.
• For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
• Set aside.
• Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
• Preheat over medium-high heat.
• Stir-fry garlic in hot oil for 15 seconds.
• Add scallops to the hot wok.
• Stir-fry about 2 minutes or till scallops turn opaque.
• Push scallops from the center of the wok.
• Stir sauce.
• Add sauce to center of wok.
• Cook and stir till thickened and bubbly.
• Cook and stir 2 minutes more.
• Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese.
• Stir all ingredients together to coat with sauce.
• Cook and stir for 1 to 2 minutes more or till heated through.
• Serve immediately.
• Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
• Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341 mg sodium, 496 mg potassium.

DATE NIGHT BAY SCALLOP FETTUCCINE WITH WHITE WINE AND GARLIC

Steps:

• 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.

LINGUINI WITH BACON AND SCALLOPS

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.