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Linguini With Scallops And Bacon




Source of Recipe


Internet


List of Ingredients




Bay Scallops-1 pound.
Bacon Slices-4,almost crisp, chopped into pieces.
Shallots-1 tablespoon minced.
Clam Juice-1, 8 oz. bottle.
Fresh Chopped Parsley-1/3 cup.
Extra Virgin Olive Oil-3 tablespoons.
Salt and Pepper-to taste.
Hot Red Pepper Flakes-dash.


Recipe



Crisp the bacon, chop and set aside. In the same pan that you fried the bacon in discard all but 2 tablespoons of drippings. Cook the scallops on a medium flame in the bacon drippings for about 3 minutes or until lightly browned. Don't over cook the scallops or they will become rubbery. Set aside. Add the clam juice to the same pan and bring to a boil. Reduce the heat and simmer for a few minutes. Place all the ingredients in to the pan and simmer for 2 minutes. Pour the sauce over hot drained linguini and serve immediately.

Great with a crusty loaf of French bread for dipping into the extra sauce and a glass of your favorite Chablis.