Hey everyone, it’s Sophie, welcome to my recipe site. Today, I will show you a way to make a special dish, linguine with bay scallops, bacon, and tomatoes. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Linguine with bay scallops, bacon, and tomatoes is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Linguine with bay scallops, bacon, and tomatoes is something which I have loved my entire life. They are fine and they look fantastic.
Bacon and scallops are tossed with linguine pasta, white wine, and garlic in this quick and tasty pasta dinner good enough for guests. DIRECTIONS Cook linguine til al dente in a large pot of boiling water. Rinse scallops with running cold water to remove sand from Chicken with Sun-Dried Tomatoes.
To get started with this recipe, we have to first prepare a few ingredients. You can cook linguine with bay scallops, bacon, and tomatoes using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Linguine with bay scallops, bacon, and tomatoes:
- Prepare 6 slices bacon
- Get 450 g dry linguine
- Get 4 cloves garlic, thinly sliced
- Get 1/2 tsp red pepper flakes
- Get 1 tbsp tomato paste
- Make ready 340 g bay scallops
- Get 300 g cherry tomatoes
- Prepare Juice of 1/2 lemon
- Get 1 tbsp unsalted butter
- Get Handful fresh Italian parsley, roughly chopped
Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt Toss with the shrimp, scallops and sauce; garnish with parsley and lemon. Recipe courtesy The Quarterdeck for Food. Linguine with Bay Scallops, Fennel, and Tomatoes Recipe.
Step by Step to make Linguine with bay scallops, bacon, and tomatoes:
- Fry the bacon in a pan. Once the slices are crisp, set them aside on a paper-towel lined plate to drain.
- Drop the pasta into a large pot of boiling salted water.
- Add a splash of olive oil to a large pan on medium-high heat. Add the garlic and fry for about 1 minute until fragrant. Add the pepper flakes and tomato paste and continue frying another 2 minutes.
- Add the scallops and tomatoes to the pan. Squeeze in the lemon juice and stir to combine. Let simmer for 2 to 3 minutes until the scallops are cooked through and the tomatoes are just starting to blister. Turn off the heat and stir in the butter. Add a pinch of salt and a few grinds of black pepper.
- Your pasta should be just about cooked by this time. Drag the noodles and a little cooking water into the pan of sauce. Roughly chop up the bacon you cooked earlier and add it to the sauce, along with the parsley. Give everything a good toss, then serve.
Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers. The full flavor of the clams and the acidity of the tomatoes are best with a straightforward, acidic white wine. Cook bacon, drain on paper towels and crush into bits. Bay scallops are sweeter than sea scallops, making them even more of a delicacy.
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