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Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon

Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon

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CARI

My father-in-law made this for us on a visit, and we had to have the recipe. Sauteed scallops with sun-dried tomatoes, double-smoked bacon, garlic and a white wine cream sauce are served over angel hair pasta. This dish could be served in a fine restaurant and yet it is so simple and easy to prepare. Delicious!

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon, and set aside.
  2. Bring a large pot of lightly salted water to a boil for the pasta. While water is coming to a boil, heat olive oil in a large, heavy skillet over high heat, and pan-fry the scallops until browned and opaque, about 2 minutes per side. Remove scallops to a plate.
  3. Stir the angel hair pasta into the boiling water, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink, and divide the hot pasta between 4 plates.
  4. Pour white wine and sun-dried tomatoes into the skillet, and scrape up and dissolve any browned flavor bits left in the pan. Stir in the cream, bring to a boil over medium heat, reduce heat, and simmer until thickened, about 2 minutes. Remove the pan from the heat, and add the butter and garlic. Whisk the butter into the sauce, return the scallops to the pan, and cover with sauce.
  5. Spoon scallops and sauce over the pasta, sprinkle with chopped bacon, and season to taste with salt and pepper.
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Reviews

ASHWOMAN
24
6/21/2010

This was quite delicious and definitely a meal that we'll keep in our dinner rotation. Even my three-year-old son devoured it. As written, the sauce recipe is rather scant on quantity, so when I make it again, I would double the ingredients.

Bullfrog270
20
8/6/2010

This is a very good scallop recipe that even the kids loved. Definitely need to double the sauce. I added extra sun-dried tomatoes also. Did not use the olive oil - the bacon grease left from frying bacon was perfect for cooking the scallops. Will definitely make this again.

Kutie Pie
10
8/20/2010

My family loved it. My daughter wanted her scallops on the side but she is eight. My husband and I loved it and he does not really eat tomatoes but he did not waste a drop. Based on another reviews comments I doubled the wine, cream, butter, and garlic to make more sauce and I am glad that I did. I also used Fettuccine noodles but suggest you sick with the smaller pasta because my sauce was thin. I also used think cut smoked bacon. Please thank your father-in-law; this will now be in my family’s recipe box.