Pan Seared Sea Scallops with White Wine Bacon Cream Sauce
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Author Nicole Johnson
Ingredients
4slicescottage bacon
8largesea scallopspatted dry
2teaspoonsavocado oilor canola/vegetable oil - only use if the bacon doesn't produce much grease
1large handfulbaby spinach
2teaspoonsgarlic
1 1/2cupdry white wine
2tablespoonsbutterunsalted
3/4cupcream
8-10ouncespastacooked and drained
Parmigiano-Reggiano for garnish
Instructions
Cook bacon until crisp in a well-seasoned or non-stick pan. Remove bacon from the pan, give it a rough chop, and set aside. If there is excess grease in the pan from the bacon, remove it and leave only about 2 tablespoons, or enough to coat the bottom of your pan liberally. If there isn't much grease left from the bacon, add in enough oil to liberally coat the pan. Seeing a pattern here?
Place the scallops in the pan, and cook over medium heat for 2-3 minutes per side. DON'T MOVE THE SCALLOPS AROUND TOO MUCH! You want them to develop a bit of a crust, and that doesn't happen if you mess with them. Flip once, brown the other side, and the remove from the pan.
Toss the baby spinach and garlic in the pan, give it a couple stirs, and then add in the white wine and butter.
After the butter melts, stir in the cream and bacon and let the sauce simmer over low(ish) heat until it is slightly thickened and has tightened up a bit.
Mix in the cooked pasta, and toss to coat. Taste, and add salt if needed.
Serve with the scallops, and top with freshly grated Parmigiano-Reggiano.