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)