I also made a pretty hearty salad while we waited for the scallops to defrost to ensure we got our vegetables in. One cannot have a meal without vegetables in our house.
6 slices thick cut bacon, diced
1 lb spaghetti
1 tbs olive oil
2 shallots, sliced thin
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1 tsp fresh ground pepper
1 lb bay scallops
3 eggs
1 cup parmesan cheese
1 tbs minced parsley for garnish
Heat a skillet over medium high heat, and cook bacon until it begins to crisp.
Meanwhile bring a large pot of water to a boil, and cook pasta until aldente, reserving 1-2 cups of pasta water.
Discard bacon drippings, and stir in shallot, oil, and pepper. Sauté until the shallot begins to soften,
roughly 2 minutes, and stir in scallops. Continue to cook until scallops become opaque, and firm, roughly 5-7 minutes, and then remove from heat.
In a small bowl whisk eggs, and cheese together. Whisk in 1 cup of lightly cooled reserve pasta liquid.
Add pasta and egg sauce to the skillet and toss. If it is dry add a little more liquid, and adjust seasonings.
Serve warm topped with sprinkled parsley (serves 4)
Just lovely. Thanks for adding it to the scallopy collection. Cheers
You're tummy is already so tiny! But I am glad you are joining in anyway. I wanted to reply to your comment, but we need to fix your no-reply-blogger status. 🙂
It could be better, and it definately could use a tan, if only my ginger skin would let me. And I'll work on that no-reply thing, I didnt know about it.
This looks amazing! I love spaghetti carbonara, and I love scallops – I think I need to try this over the weekend 🙂 Visiting from Food on Friday!
Thanks so much for stopping by! These are two of my favorites as well, and they go wonderfully together!
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