|1 pound linguine pasta||1/4 cup parsley, cleaned and chopped|
|18 large sea scallops||1 tablespoon unsalted butter|
|1 tablespoon olive oil||1 tablespoon lemon|
|4 pieces bacon, chopped into crosswise strips||1 tablespoon lemon zest|
|1 cup peas (can be frozen)||salt and pepper, to taste|
|1/2 cup chicken broth|
Put a pot of salted water on to boil. When water is boiling, add linguine and stir. Cook until pasta is al dente. Reserve a 1/2 cup of the cooking liquid.
Meanwhile, rinse and thoroughly pat dry the scallops; set aside. Heat a large saute pan over medium-high heat. Add bacon and brown for 3 to 4 minutes, stirring occasionally. Remove bacon bits and drain the oil except for 1 tablespoon. Add 1 tablespoon olive oil to the pan.
Cook scallops in hot oil and bacon fat in 2 batches, searing for a total of 4 to 5 minutes (a couple minutes on each side). Remove scallops from pan. Set aside.
Add bacon, peas, lemon juice and zest into the pan and stir. Cook for about 1 minute. Then add in pasta liquid and chicken broth; heat through. Season with salt and pepper to taste. Turn down the heat to medium, and finish sauce off with butter.
Add linguine into the pan and combine with sauce; heat through. Add scallops and parsley and toss gently. Serve immediately.
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