Date Night Bay Scallop Fettuccine with White Wine and Garlic

Bay scallops are paired with fettuccine and bacon in a creamy white wine sauce with garlic- a perfect date night dish!

• Preparation Time: 10 mins
• Cooking Time: 12 mins
• Total Time: 22 mins
• Calories: 618 Calories

Ingredients

• 3 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 4 ounces fettuccini pasta
• 3 tablespoons panko bread crumbs
• 2 slices thick-cut bacon, chopped
• 1 cup loosely packed baby spinach
• 2 tablespoons julienned sun-dried tomatoes
• 0.25 cup white wine
• 0.25 teaspoon Italian seasoning
• 0.25 cup heavy whipping cream
• 0.25 cup finely shredded Parmesan cheese
• 0.5 pound bay scallops
• 0.125 cup microgreens

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.

Step 2

Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.

Step 3

Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.

Step 4

Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.

Step 5

Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.

Step 6

Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.

Step 7

Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.