Scallops Carbonara

So, we made a not so healthy recipe this week as something new to try. I has some fresh scallops and I was looking for a different sort of recipe to use them in, something new that I hadn't done before. I searched recipezaar for something that had high ratings and found this Scallops Carbonara. I had almost all the ingredients, so I decided to go for it. The one thing I didn't have that would have made a lot of difference was the mushrooms, sort of not the same without them, but it was still good. I also did not have scallions so I replaced them with an onion. Oh and I used chicken broth instead of the wine. I guess I replaced more than I thought, but it was still very tasty!

The picture is of the sauce before I put it over the pasta. It was very rich and creamy but once you put it over the pasta it just thinly coats the noodles, not overly heavy. Here is the recipe that I used in its original version.

Scallops Carbonara

Recipe #103457 @ recipezaar.com

SERVES 2 -4 (change servings and units)

Ingredients

1/2 lb bacon, diced

1 lb sea scallops

1 roasted red pepper, sliced

1 cup mushroom, sliced

2 large shallots, minced

2 garlic cloves

1 cup white wine

1/2 pint heavy cream

1/4 cup pecorino romano cheese or parmesan cheese

1/2 lb fettuccine pasta, cooked ahead

flour, for dredging

Directions

1 - Cook bacon in medium saucepan 5 minutes.

2 - Dredge scallops in flour.

3 - Place scallops in pan and cook approximately 5 minutes.

4 - Remove bacon and scallops and set aside.

5 - Drain bacon grease, leaving 1-2 tbls in pan to sautee vegetables.

6 - Add ingredients red pepper to garlic, saute for two minutes then deglaze pan with wine and reduce by more than half.

7 - Add cream and reduce until thickened, add scallops and bacon back to pan, and cheese.

8 - Toss with fettucini and add freshly ground black pepper to taste.