Linguine with bay scallops, bacon, and tomatoes
Linguine with bay scallops, bacon, and tomatoes

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, linguine with bay scallops, bacon, and tomatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. DIRECTIONS Cook linguine til al dente in a large pot of boiling water. Linguine is tossed with crispy bacon and a simple tomato sauce.

Linguine with bay scallops, bacon, and tomatoes is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Linguine with bay scallops, bacon, and tomatoes is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook linguine with bay scallops, bacon, and tomatoes using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Linguine with bay scallops, bacon, and tomatoes:
  1. Take 6 slices bacon
  2. Take 450 g dry linguine
  3. Take 4 cloves garlic, thinly sliced
  4. Prepare 1/2 tsp red pepper flakes
  5. Get 1 tbsp tomato paste
  6. Take 340 g bay scallops
  7. Take 300 g cherry tomatoes
  8. Make ready Juice of 1/2 lemon
  9. Make ready 1 tbsp unsalted butter
  10. Prepare Handful fresh Italian parsley, roughly chopped

This recipe serves them on a bed of nutty, brown butter and lemon-spiked linguine. Cook bacon, drain on paper towels and crush into bits. Cut tomatoes and basil into thin strips; set aside. This easy pasta dish is quick enough for a week night but elegant enough for entertaining on the weekend.

Instructions to make Linguine with bay scallops, bacon, and tomatoes:
  1. Fry the bacon in a pan. Once the slices are crisp, set them aside on a paper-towel lined plate to drain.
  2. Drop the pasta into a large pot of boiling salted water.
  3. 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.
  4. 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.
  5. 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.

Stir in cooked scallops and tomatoes. To serve, spoon scallop mixture over hot cooked linguine. Season with pepper to taste; sprinkle with Parmesan cheese, if. Fresh scallops, chopped tomatoes and fresh basil are added to pan fried garlic and zucchini, then served with linguine for a delish seafood pasta. As an alternative pasta try fettuccine or spaghetti.

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