The Best #Food #Dinner #Italian #Scallops #Valentine's #Recipes >> Pan Seared Scallops with Fettuccine in Bacon Fennel Cream Sauce
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You Need To
- 3 dozen large scallops
- 3 cloves garlic finely chopped
- 6 Tbsp extra virgin olive oil
- 1.5 cup whipping cream
- 0.75 cup seafood or chicken stock
- 0.38 cup white wine
- 9 slices crisp cooked bacon
- 1 cup finely chopped fennel (if fresh fennel is not available you can substitute ½ tsp ground fennel seed)
- Salt and pepper to taste
- 525 g package fresh fettuccine pasta
Method
- Chop bacon into small pieces and cook until crisp in a large non-stick sauté pan.
- Drain fat and discard. Set the bacon aside.
- Add the garlic and fennel to the pan and sauté until the fennel begins to soften; just a couple of minutes.
- Add the stock and wine and reduce the volume of the liquid to about half before adding the whipping cream.
- Simmer slowly for a couple of minutes, then add the bacon and season with salt and pepper.
- Toss the cooked pasta in the prepared sauce.
- In a separate heavy bottomed sauté pan heat olive oil until very hot on medium-high heat. Lightly salt and pepper the scallops and sear them in the hot pan for only about 2 minutes per side. Sear the scallops a few at a time and don’t crowd the pan.
- Serve the scallops over the fettuccine and sauce. Garnish with chopped fennel fronds and bacon.
Recipes Note
This Recipe From :
https://www.rockrecipes.com/pan-seared-scallops-with-bacon/
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