Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon recipe

Name: Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 ½ tablespoons olive oil; 1 (8 ounce) package angel hair pasta; ¼ cup heavy cream; 2 teaspoons minced garlic; ½ cup dry white wine; salt and black pepper to taste; 2 tablespoons butter, at room temperature; 4 slices double smoked bacon; 12 large scallops, patted dry; 3 tablespoons sun-dried tomatoes packed in oil, drained and thinly sliced

Recipe Instructions

Step 1

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon, and set aside.

Step 2

Bring a large pot of lightly salted water to a boil for the pasta. While water is coming to a boil, heat olive oil in a large, heavy skillet over high heat, and pan-fry the scallops until browned and opaque, about 2 minutes per side. Remove scallops to a plate.

Step 3

Stir the angel hair pasta into the boiling water, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink, and divide the hot pasta between 4 plates.

Step 4

Pour white wine and sun-dried tomatoes into the skillet, and scrape up and dissolve any browned flavor bits left in the pan. Stir in the cream, bring to a boil over medium heat, reduce heat, and simmer until thickened, about 2 minutes. Remove the pan from the heat, and add the butter and garlic. Whisk the butter into the sauce, return the scallops to the pan, and cover with sauce.