Close
Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat linguine4ouncesbacon (4 slices), chopped1pounddry bay scallops, tough side muscle removed½teaspoonground pepper, dividedPinch of salt1tablespoongrapeseed or avocado oil4cupsshredded Brussels sprouts¼cupfinely chopped shallot2clovesgarlic, minced½cupdry white wine½cuphalf-and-halfChopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat linguine
4ouncesbacon (4 slices), chopped
1pounddry bay scallops, tough side muscle removed
½teaspoonground pepper, divided
Pinch of salt
1tablespoongrapeseed or avocado oil
4cupsshredded Brussels sprouts
¼cupfinely chopped shallot
2clovesgarlic, minced
½cupdry white wine
½cuphalf-and-half
Chopped fresh parsley for garnish
DirectionsBring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and cover to keep warm.Meanwhile, cook bacon in a large skillet over medium heat, stirring frequently, until crisp, 4 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.Pat scallops dry and season with 1/4 teaspoon pepper and salt. Increase heat to medium-high and add scallops to the pan. Cook, stirring occasionally, until opaque, about 3 minutes. Transfer to a clean plate with a slotted spoon.Add oil and Brussels sprouts to the pan; cook, stirring occasionally, until tender-crisp, 4 to 6 minutes. Add shallot and garlic and cook, stirring frequently, until fragrant, about 30 seconds.Return the scallops and any accumulated juices to the pan and stir to combine. Pour in wine and cook, scraping up any browned bits, until most of it has evaporated, about 1 minute. Stir in half-and-half and the remaining 1/4 teaspoon pepper; cook for 1 minute. Add the pasta to the pan and toss to coat. Serve topped with the bacon and parsley, if desired.TipsThe small bay scallops used in this pasta recipe are usually about a third of the size of sea scallops. For the most sustainable option, choose farmed.Originally appeared: EatingWell Magazine, September 2020
Directions
Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and cover to keep warm.Meanwhile, cook bacon in a large skillet over medium heat, stirring frequently, until crisp, 4 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.Pat scallops dry and season with 1/4 teaspoon pepper and salt. Increase heat to medium-high and add scallops to the pan. Cook, stirring occasionally, until opaque, about 3 minutes. Transfer to a clean plate with a slotted spoon.Add oil and Brussels sprouts to the pan; cook, stirring occasionally, until tender-crisp, 4 to 6 minutes. Add shallot and garlic and cook, stirring frequently, until fragrant, about 30 seconds.Return the scallops and any accumulated juices to the pan and stir to combine. Pour in wine and cook, scraping up any browned bits, until most of it has evaporated, about 1 minute. Stir in half-and-half and the remaining 1/4 teaspoon pepper; cook for 1 minute. Add the pasta to the pan and toss to coat. Serve topped with the bacon and parsley, if desired.TipsThe small bay scallops used in this pasta recipe are usually about a third of the size of sea scallops. For the most sustainable option, choose farmed.
Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and cover to keep warm.
Meanwhile, cook bacon in a large skillet over medium heat, stirring frequently, until crisp, 4 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
Pat scallops dry and season with 1/4 teaspoon pepper and salt. Increase heat to medium-high and add scallops to the pan. Cook, stirring occasionally, until opaque, about 3 minutes. Transfer to a clean plate with a slotted spoon.
Add oil and Brussels sprouts to the pan; cook, stirring occasionally, until tender-crisp, 4 to 6 minutes. Add shallot and garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Return the scallops and any accumulated juices to the pan and stir to combine. Pour in wine and cook, scraping up any browned bits, until most of it has evaporated, about 1 minute. Stir in half-and-half and the remaining 1/4 teaspoon pepper; cook for 1 minute. Add the pasta to the pan and toss to coat. Serve topped with the bacon and parsley, if desired.
Tips
The small bay scallops used in this pasta recipe are usually about a third of the size of sea scallops. For the most sustainable option, choose farmed.
Originally appeared: EatingWell Magazine, September 2020
Rate ItPrint
Nutrition Facts(per serving)600Calories28gFat57gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
