Scallops with Bacon over Linguine Arugula

Name: Scallops with Bacon over Linguine Arugula
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz linguine; 12 sea scallops (about 1 pound); 1/4 tsp salt; 1/4 tsp freshly ground black pepper; 1 slice center-cut maple bacon, diced; 1 large garlic clove, minced; 2 tbsp fresh lemon juice; 4 cup baby arugula

Roxy Donat @cook_3320414

Monterey, CA

There are two secrets to getting a nice golden scallop: the surface of the scallop must be really dry and the oil in your pan needs to be hot.

Roxy Donat @cook_3320414

Monterey, CA

There are two secrets to getting a nice golden scallop: the surface of the scallop must be really dry and the oil in your pan needs to be hot.

Saved

Ingredients

45 mins

4 servings

8 ozlinguine
12sea scallops (about 1 pound)
1/4 tspsalt
1/4 tspfreshly ground black pepper
1 slicecenter-cut maple bacon, diced
1 largegarlic clove, minced
2 tbspfresh lemon juice
4 cupbaby arugula

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Steps

45 mins

1

Bring a large pot of salted water to a boil and cook linguine according to package directions.
2

Pat scallops dry with towels. Sprinkle salt and pepper on both sides
3

While pasta cooks, cook bacon in a lg. sauteed pan over med-high heat 2-3 min. Push bacon to the side with a spatula and add garlic. Cook 1 min. Add scallops. Cook 2-3 min. on each side until golden. Transfer scallops, garlic, and bacon to a platter and keep warm.
4

Drain pasta, reserving 1/4 cup cooking liquid. Add reserved pasta water and lemon juice to pan. Cook over high heat 2 min. scraping up browned bits, until reduced by half.
5

Place 1 cup arugula and 1 cup hot linguine into each of 4 shallow bowls. Top each with 3 scallops and some of the bacon. Drizzle with a bit of the pan sauce. Serve hot.