Pán Seáred Scállops with Fettuccine in Bácon Fennel Creám Sáuce - The most populár seáred scállops recipe we háve ever máde on Rock Recipes. Folks just love the luscious bácon creám sáuce. á greát Válentine's meál for two.
Ingredients
- 2 dozen lárge scállops
- 2 cloves gárlic finely chopped
- 4 Tbsp extrá virgin olive oil
- 1 cup whipping creám
- ½ cup seáfood or chicken stock
- ¼ cup white wine
- 6 slices crisp cooked bácon
- ⅔ cup finely chopped fennel (if fresh fennel is not áváiláble you cán substitute ½ tsp ground fennel seed)
- Sált ánd pepper to táste
- 350 g páckáge fresh fettuccine pástá
Instructions
- Chop bácon into smáll pieces ánd cook until crisp in á lárge non stick sáuté pán.
- Dráin fát ánd discárd.Set the bácon áside.
- ádd the gárlic ánd fennel to the pán ánd sáuté until the fennel begins to soften; just á couple of minutes.
- ádd the stock ánd wine ánd reduce the volume of the liquid to ábout hálf before ádding the whipping creám.
- Simmer slowly for á couple of minutes, then ádd the bácon ánd seáson with sált ánd pepper.
- Toss the cooked pástá in the prepáred sáuce.
- In á sepáráte heávy bottomed sáuté pán heát olive oil until very hot on medium high heát. Lightly sált ánd pepper the scállops ánd seár them in the hot pán for only ábout 2 minutes per side. Seár the scállops á few át á time ánd don’t crowd the pán.
- Serve the scállops over the fettuccine ánd sáuce. Gárnish with chopped fennel fronds ánd bácon.
- 10%
Recipe Adapted From rockrecipes.com
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