Creamy Scallops with Bacon

Name: Creamy Scallops with Bacon
Cuisine: American
Ingredients: 3 slices thick cut bacon, cut into 1/2 inch pieces; 1 can chopped artichoke hearts; 1 package Palmini angel hair hearts of palm; 1 1/2 lbs bay scallops; 1 egg; 3 cloves garlic; 1/2 cup white wine; 3 tbsp butter; 1/4 tsp red pepper flakes; 2 tbsp lemon juice; 1/2 cup heavy whipping cream; 3/4 cup grated Parmesan cheese; 1 shallot, diced; 2 cups baby spinach leaves

Rebecca Dunsworth @cook_2731994

Keto version of one of our favorite pasta dishes.

Rebecca Dunsworth @cook_2731994

Keto version of one of our favorite pasta dishes.

Saved

Ingredients

3 slicesthick cut bacon, cut into 1/2 inch pieces
1 canchopped artichoke hearts
1 packagePalmini angel hair hearts of palm
1 1/2 lbsbay scallops
1egg
3 clovesgarlic
1/2 cupwhite wine
3 tbspbutter
1/4 tspred pepper flakes
2 tbsplemon juice
1/2 cupheavy whipping cream
3/4 cupgrated Parmesan cheese
1shallot, diced
2 cupsbaby spinach leaves

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Steps

1

In large skillet over medium-high heat, crisp bacon. Remove from pan, reserving drippings.
2

Add scallops, butter, and lemon juice to skillet. Cook until scallops are opaque, 3-4 minutes, stirring frequently. Remove to same bowl with bacon, reserving drippings in skillet.
3

Add artichokes to skillet and stir until warmed through, about 4 mins. Add shallot, garlic, and red pepper flakes. Stir until fragrant, about 30 seconds. Add spinach and stir until wilted, about 2 minutes.
4

Add angel hair, egg, heavy whipping cream, and wine. Return scallops and bacon to skillet. Add Parmesan and stir to combine, cooking until Parmesan is melted, 3-4 minutes.
5

Season with salt and pepper, and additional red pepper flakes if you prefer a little heat. Enjoy!