Wednesday, June 22, 2011

Scallops and a touch of bacon = fast dinner

Here's a delicious way to get dinner on the table in less than 30 minutes.

Lori K's scallop-bacon pasta

4 ounces dried whole-wheat spaghetti
1/2 pound scallops
2 tablespoons olive oil
2 tablespoons cooked bacon bits
1 clove crushed garlic
4 large basil leaves, snipped into ribbons
1 tablespoon snipped parsley
Freshly ground pepper to taste

Bring a large pot of salted water to boil and add the spaghetti. Cook for 12-15 minutes until al dente.
Meanwhile, heat the olive oil and add the bacon bits and garlic. Wash and dry the scallops

You can use the time to prepare a salad: Lettuce, maché, yellow bell pepper, cucumber, radishes, tomatoes, feta.

Stir the bacon bits from time to time.

About 8 minutes after you start the spaghetti, add the scallops to the bacon bits. Cook them until they are just firm, about 4 minutes each side.

Drain the spaghetti; if it looks like it's sticking together, rinse in hot water.

Add the bacon-scallop mixture to the spaghetti and toss. Add the spices and toss again. Serve with salad and bread if you'd like.