Scallops Linguine with Bacon
4 ounces linguine
2 slices bacon
1/2 lb sea scallops
Salt and pepper to taste
1 Tablespoon Sonoran Desert Garlic Olive Oil
2 teaspoons minced garlic
1/2 cup low sodium chicken stock
1/2 cup heavy cream
1 Roma tomato (diced)
1/2 cup grated Parmesan cheese
In a medium saucepan cook the linguine according to the package directions, then drain.
Fry the bacon until crisp in a medium skillet. Drain on paper towel, then crumble and set aside. Leave the bacon grease in the skillet on medium heat.
Dry the scallops with paper towel, then season with salt and pepper. Sear them in the bacon fat for 2 minutes per side. Drain on a paper towel and set aside.
Add the olive oil and garlic to the frying pan. Stir and cook for 1 minute.
Pour the chicken stock into the frying pan and simmer on medium low heat for about 5 minutes.
Add the heavy cream, stir to combine, and simmer for 2 minutes.
Sprinkle in the salt and pepper to taste and then add the bacon, tomatoes and the scallops to the sauce. Simmer for 2 minutes to warm the scallops.
Add the cooked pasta and Parmesan cheese.
Gently toss to combine the pasta and sauce well and serve.