Bacon Scallops With Portabello Parmesan Pasta
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Features of Bacon Scallops With Portabello Parmesan Pasta
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Served as main course. Non-vegetarian dish. Speciality: High Calcium, High Protein diet.
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Ingredients for Bacon Scallops With Portabello Parmesan Pasta (Click here for measurement conversion)
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24 Scallops, large
12 slices Bacon, cut in halves
8 ounces Linguine, cooked
2 Garlic Cloves, minced
1-2 Portabella Mushroom, sliced
3-5 Tablespoons Olive Oil
8 ounces Parmesan Cheese, shredded
Pepper, to taste
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Method for making Bacon Scallops With Portabello Parmesan Pasta
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Preheat oven to 450. Wrap each scallop with 1/2 slice of bacon and secure with toothpick. Place in single layer on foil lined baking sheet with sides so grease doesn't spill. Place in oven for 15-25 minutes, depending on size of your scallops. Watch closely as you want the bacon to be crispy but you don't want the scallops to be rubbery. While scallops are baking, saute garlic and portabello mushroom in 3 tablespoons olive oil over medium heat for 3-4 minutes. Toss garlic and mushrooms with pasta and parmesan, adding more olive oil if desired. Once scallops are removed from oven, place with pasta and serve.
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Comments
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Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 4
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