Linguine with bay scallops, bacon, and tomatoes

Name: Linguine with bay scallops, bacon, and tomatoes
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 slices bacon; 450 g dry linguine; 4 cloves garlic, thinly sliced; 1/2 tsp red pepper flakes; 1 tbsp tomato paste; 340 g bay scallops; 300 g cherry tomatoes; Juice of 1/2 lemon; 1 tbsp unsalted butter; Handful fresh Italian parsley, roughly chopped

Robert Gonzal @robert

Vancouver BC

Our local supermarket had beautiful little bay scallops on sale today. Because it seemed like a wasted opportunity not to, I brought some home and tossed them with garlic, bacon and tomatoes to make this super-easy pasta dinner.

Robert Gonzal @robert

Saved

Ingredients

30 minutes

4 servings

6 slicesbacon
450 gdry linguine
4 clovesgarlic, thinly sliced
1/2 tspred pepper flakes
1 tbsptomato paste
340 gbay scallops
300 gcherry tomatoes
Juice of 1/2 lemon
1 tbspunsalted butter
Handfulfresh Italian parsley, roughly chopped

Saved

Steps

30 minutes

1

Fry the bacon in a pan. Once the slices are crisp, set them aside on a paper-towel lined plate to drain.
2

Drop the pasta into a large pot of boiling salted water.
3

Add a splash of olive oil to a large pan on medium-high heat. Add the garlic and fry for about 1 minute until fragrant. Add the pepper flakes and tomato paste and continue frying another 2 minutes.
4

Add the scallops and tomatoes to the pan. Squeeze in the lemon juice and stir to combine. Let simmer for 2 to 3 minutes until the scallops are cooked through and the tomatoes are just starting to blister. Turn off the heat and stir in the butter. Add a pinch of salt and a few grinds of black pepper.
5

Your pasta should be just about cooked by this time. Drag the noodles and a little cooking water into the pan of sauce. Roughly chop up the bacon you cooked earlier and add it to the sauce, along with the parsley. Give everything a good toss, then serve.