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Ingredientes
- 1/4 c. (4 T) extra virgin olive oil
- 1/2 pound slab bacon, cut into 1/4 inch cubes (lardons)
- 1 pound bay scallops, muscles removed
- 3 c. heavy cream
- 2 T fresh thyme
- Salt and black pepper to taste
- 8 ounce angel hair pasta
Direcciones
- Bring a large pot of water to a boil. Add in 2 tbsp extra virgin olive oil.Meanwhile, in a large frying pan, place remaining 2 tbsp extra virgin olive oil over medium heat. Add in bacon and saute till crisp. Remove bacon with slotted spoon and keep warm. Pour off but 1/4 cup of bacon fat. Add in the scallops; cook over medium heat till they are no longer opaque. Remove scallops. Throw away all other fat. Add in heavy cream and reduce by 1/3.
- Put pasta in the boiling water and cook till just tender. Don't over cook. Drain in a colander. While pasta is cooking, add in bacon, scallops and thyme to the cream. Season to taste with salt and pepper. Warm through over medium heat. Divide sauce among 4 dinner plates and place cooked pasta over sauce. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 8 servings | |
| Calories 330 | |
| Calories from Fat 174 | 53% |
| Total Fat 19.76g | 25% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 110mg | 5% |
| Potassium 280mg | 8% |
| Total Carbs 23.8g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.81g | 1% |
| Protein 14.14g | 23% |
