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Posted October 22, 2008 | comments Leave a comment

Pat's Scallops & Pasta

Serves 4

12 large fresh ocean scallops (pat dry) - frozen are fine, make sure they are completely thawed
3 slices bacon
1 small onion finely diced
½ c. diced red pepper
2 garlic clove finely diced
1 bag fresh baby spinach
1 lb. angel hair pasta
2 egg yolks
½- ¾ c. dry white wine
½ c. chicken stock (heated) or pasta water
fresh chopped parsley
1 c. pecorino Romano grated cheese

Cook bacon in large skillet until crisp. Remove bacon from pan, reserve ½ drippings, add onions, red pepper and garlic to remaining bacon drippings. Sauté until onions are tender, remove from skillet. Meanwhile heat salted water in a large pot. Add bacon drippings to same skillet, can add butter at this time if not enough drippings to cook scallops. Add scallops to heated oil and cook on both sides until nice & brown. Remove to heated plate. Place pasta in rapidly boiling water. Add onion mixture back to skillet along with white wine on low heat. Mix egg yolks with heated stock. Place uncooked spinach in large colander. Pour pasta and water over spinach. This wilts the spinach. Drain well, pour spinach and pasta into skillet along with egg mixture, chopped parsley and ½ of cheese. Pour into large pasta bowl. Top with grated cheese, parsley and crumbled bacon. Place scallops on top of pasta or serve separately.

Pat Canody
Woodstock


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