Bacon Cream Scallop Fettucini

I’ve recently designated Monday evenings as a night for teaching my middle son, Jr, to cook, because it can be very hard to get one on one time with him, & he had been showing interest in learning. This is quickly becoming an enjoyable tradition, & I love the quality time for growing our mother-son bond.

Jr loves seafood & brussels sprouts, so on one of those nights we made a Bacon Cream Scallop Fettucini (cause bacon goes with everything, right?), & served it with brussels sprouts & lobster cakes (the ones from the seafood section at Kroger).

This fettucini recipe is my own creation, rich & flavorful! I hope y’all enjoy it as much as we do every time I make it!

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You will need:

3 cloves of garlic, minced

1 medium yellow onion, diced

1 small green bell pepper, diced

4 crispy strips of bacon, crumbled

1 lb bay scallops

2 tbsp olive oil

1/2 cup butter

1/2 cup bacon grease

1 cup chicken broth

1 cup half & half

1/2 tsp Cajun seasoning

1 tsp Italian seasoning

Kosher salt & fresh cracked peppercorn medley, to taste

 

I must admit, having a helper to do all the chopping & dicing does make cooking dinner a whole lot easier 😉

Warm the olive oil in a large skillet over medium heat, then add the scallops. Cook them for no more than two minutes each side, until just golden brown. It’s important not to overcook them, they will become tough & chewy if that happens! Remove them to a plate, then add the onions, garlic, & bell pepper. Sautee until the onions become translucent.

Now, my New Orleans roots have me trained to keep a container of bacon grease in my fridge- I save the grease every time I cook bacon, which is at least once a week- so you may have to cook  a lot of bacon to get the amount of grease you need for the next step, I always have enough on hand.

Add half a cup each of butter & bacon grease, melt down completely, then add the chicken broth & half & half. Bring to a boil, reduce heat & simmer about 5 minutes.

Return the scallops to the pan, stir in the seasonings, & toss with fettucine cooked al dente. Top with crumbled bacon & enjoy!

Keep on scrolling for the more printer-friendly formatted recipe 🙂

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Those bacon garlic brussels sprouts were amazing too! I should have taken pics & included that recipe with this post! Lesson learned- whenever I’m creating something, just take pics for future blog posts lol

 

Bacon Cream Scallop Fettucini

 

Ingredients

 

3 cloves of garlic, minced

1 medium yellow onion, diced

1 small green bell pepper, diced

4 crispy strips of bacon, crumbled

1 lb bay scallops

2 tbsp olive oil

1/2 cup butter

1/2 cup bacon grease

1 cup chicken broth

1 cup half & half

1/2 tsp Cajun seasoning

1 tsp Italian seasoning

Kosher salt & fresh cracked peppercorn medley, to taste

1 (12oz) pkg Fettucine

 

 

Directions

Warm olive oil in large skillet over medium heat, add scallops & cook no longer than 2 min each side, then remove to a plate & set aside- DO NOT OVERCOOK

Add onion, garlic, & bell pepper to pan, sautee until onions become transluscent

Add butter & bacon grease, melt down completely, then add chicken broth & half & half. Bring to a boil, then reduce heat & simmer for about 5 min

Return scallops to the pan & stir in seasonings

Toss with fettucini (cooked al dente) & top with crumbled bacon

 

To cook pasta al dente:

Fill large pot with water, add a sprinkling of salt & drizzle of olive oil. Bring to a rolling boil. Add pasta, return to a boil. Turn heat down to medium-high & boil for 7 minutes, then drain.

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