Date Night Bay Scallop Fettuccine with White Wine and Garlic
Description
Bay scallops are paired with fettuccine and bacon in a creamy white wine sauce with garlic- a perfect date night dish!
Ingredients
•
4 ounces fettuccini pasta
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2 slices thick-cut bacon, chopped
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3 cloves garlic, minced
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3 tablespoons panko bread crumbs
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1/2 pound bay scallops
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1/4 teaspoon Italian seasoning
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salt and freshly ground black pepper to taste
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1/4 cup white wine
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1/4 cup heavy whipping cream
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1 cup loosely packed baby spinach
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1/4 cup finely shredded Parmesan cheese
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2 tablespoons julienned sun-dried tomatoes
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1/8 cup microgreens
Directions
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.
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.
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.
4
Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
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.
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.
7
Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.