BACON AND SCALLOP TUSCAN PASTA
This meal has all of my favorite indulgences in one meal, that are not healthy. BACON, BUTTER, PASTA, CHEESE. MMMM so good and so bad at the same time. Perfect cheat meal, and worth every bite. All things are okay in moderation! Even butter and bacon. Hey at least this meal has spinach in it!
This will be one of the meals in my Fat Foodie Cook EBook. (COMING SOON!) I will be sharing all of my favorite unhealthy meals that I like to make for a cheat meal. Of course I also am in the process of making my Fit Foodie Meal Prep Cook Ebook that includes all the healthy meals for those looking for meal prep ideas. Its called balance! A lot of healthy food, and a little bit of unhealthy food to keep us all sane!
SCALLOP AND BACON TUSCAN PASTA
INGREDIENTS
- 6 slices bacon
- 12 oz scallops
- Jar of sundried tomatoes in oil (save some for garnish after cooking)
- ½ stick of butter
- 6 cloves garlic, pealed
- 6 sprigs thyme
- 1 cup white wine
- 32 oz chicken broth
- ½ box linguine noodles
- Salt and pepper to taste
- Tony’s Creole seasoning
- Spinach (about 6-7 cups)
- Heavy whipping cream (16oz)
- 3/4 cup parmesan cheese
INSTRUCTIONS:
Prep your scallops. Pat them dry with paper towel and remove the little muscle on the side. Season with only salt. Slice bacon into small strips. Cook the bacon in a pan until done. Add some oil from the jar of sundried tomatoes to the same pan and add scallops and sear on one side for about 3-4 minutes. Flip over. Add ½ stick of butter to the pan, thyme, and garlic. Baste the scallops with the butter. Remove the scallops from the pan, set aside, and season them with pepper and creole. Deglaze the pan with the wine and chicken stock. Bring it to a boil to cook out the alcohol. If you prefer, you can skip the wine all together. Add in the uncooked linguine noodles. I break them in half. Add in more seasonings if you prefer. Let the noodles cook and the sauce thicken. Add in the spinach and stir around to wilt it. Next add the cream and half of the parmesan cheese. Top the pasta with scallops, remaining cheese and sundried tomatoes.