Aunt Diane's Bacon Scallops With Portabella Parmesan Pasta Recipe #136692
Crispy bacon wrapped scallops on a bed of garlic parmesan pasta... one or her most requested meals! I serve with asparagus.
by Che~Sara`
30 min | 5 min prep
SERVES 4
- 24 scallops, large
- 12 slices bacon, cut in halves
- 8 ounces linguine, cooked
- 2 garlic cloves, minced
- 1-2 portabella mushrooms, sliced
- 3-5 tablespoons olive oil
- 8 ounces parmesan cheese, shredded
- pepper, to taste
- Preheat oven to 450.
- Wrap each scallop with 1/2 slice of bacon and secure with toothpick.
- Place in single layer on foil lined baking sheet with sides so grease doesn't spill.
- Place in oven for 15-25 minutes, depending on size of your scallops.
- Watch closely as you want the bacon to be crispy but you don't want the scallops to be rubbery.
- While scallops are baking, saute garlic and portabello mushroom in 3 tablespoons olive oil over medium heat for 3-4 minutes.
- Toss garlic and mushrooms with pasta and parmesan, adding more olive oil if desired.
- Once scallops are removed from oven, place with pasta and serve.
- Enjoy!
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5 stars