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Date Night Bay Scallop Fettuccine with White Wine and Garlic
Date Night Bay Scallop Fettuccine with White Wine and Garlic
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Scallops and bacon fettuccine in creamy white wine garlic sauce - a romantic dinner delight!
Ingredients:
  • 4 ounces fettuccini pasta
  • 2 slices thick-cut bacon, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons panko bread crumbs
  • 0.5 pound bay scallops
  • 0.25 teaspoon Italian seasoning
  • salt and freshly ground black pepper to taste
  • 0.25 cup white wine
  • 0.25 cup heavy whipping cream
  • 1 cup loosely packed baby spinach
  • 0.25 cup finely shredded Parmesan cheese
  • 2 tablespoons julienned sun-dried tomatoes
  • 0.125 cup microgreens
Instructions:
  • 1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook the fettuccine until al dente, about 8 minutes.
  • In a large skillet over medium-high heat, cook bacon pieces, turning occasionally, until crisp-tender, for about 3 to 5 minutes. Place cooked bacon on paper towels to drain.
  • In the bacon grease, sauté minced garlic until fragrant for about 30 seconds. Then add bread crumbs and cook until golden for an additional 30 seconds. Transfer the panko-garlic mixture to a small bowl.
  • Pat dry bay scallops gently with a paper towel, then generously season them with Italian seasoning, salt, and pepper.
  • Sear bay scallops until beautifully golden, for about 2 minutes. Pour in white wine and cream, then gently mix together. Add spinach, Parmesan cheese, sun-dried tomatoes, and crumbled cooked bacon; stir to blend everything well.
  • Drain pasta, saving 1/3 cup pasta water. Combine fettuccine noodles with scallop mixture in the skillet. Add reserved pasta water gradually to thin out sauce if needed.
  • Serve the fettuccine mixture on a plate and top with toasted panko and microgreens for a beautiful presentation. Enjoy right away.

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