CARBONARA WITH PAN SEARED SCALLOPS

Ingredients for Carbonara

8 slices of Harter House thick cut bacon diced

1 shallot finely sliced

1 clove garlic (leave whole)

4 green onions

2 egg yolks

½ cup cream

1 cup Parmigiano Reggiano, grated

fresh ground pepper

pasta of your choice (I used Linguine, but most recipes use Spaghetti)

Instructions

Pasta Carbonara

Start cooking pasta in large stainless steel pot.

In small bowl mix together cream, egg yolks and ¾ of cheese.

In large skillet cook bacon until crisp, add shallots and ½ green Onions.

Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)

When pasta is finished cooking, drain well, then add to skillet of bacon.

Toss well, then transfer to large bowl.

Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.

Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.

Perfect Pan Seared Scallops - I use 4-5 Scallops per person.

Blot scallops with paper towel to remove any water. Salt and pepper.

Heat large cast iron frying pan, add 2 tablespoons olive oil.

Make sure frying pan is hot before adding scallops but not smoking.

Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)

Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.

Turn to sear other side. (about 1-3 more minutes)

Add 2 tablespoons of butter to pan now.

Spoon the melted butter over the scallops as the other side finishes cooking.

Transfer to paper towel covered plate.

Keep warm in oven, if making in batches.

Bacon Wrapped Scallops with Brown Sugar

 

Delicious, sweet, salty, and springy scallops.

They are hands-down on of my all time favorite foods.

Ingredients

• 4 strips bacon, *approximately - used 1/2 slice of bacon for each scallop.
• 2 tbsp butter
• 1 lb scallops
• 1 tsp sea salt
• 1 tsp pepper, fresh cracked
• 1 tsp garlic powder
• 3 tbsp brown sugar
• 1 tsp ginger

Instructions

1. Pat scallops dry with a paper towel. 
2. In a large pan, start to crisp bacon. Cook bacon until golden brown - but still soft and pliable. 
3. In a small bowl, mix salt, pepper, and garlic and then sprinkle generously over scallops. 
4. Wrap each scallop with 1/2 bacon strip and secure by pushing a toothpick through the bacon and scallop. 
5. In another small bowl, mix brown sugar and ginger. 
6. Sprinkle brown sugar and ginger mixture all over scallop, but reserve much of the sugar and ginger to sprinkle after the scallops flip once. 
7. Heat butter in large pan until foamy and melted. 
8. Add scallops to pan and cook on medium high heat. Flip after 5-6 minutes, sprinkle with more sugar and ginger, and continue repeating steps until scallops are cooked. 
9. Serve immediately. 

From:  Sweetcsdesigns.com
Step by step directions, plus more delicious recipes, from author Courtney O'Dell.