Ingredients
1 lb. Scallops
4 tbls. butter
6 slices of cooked & crumpled bacon
salt to taste
1 large shallot (diced fine)
1 cup of whipping cream
6 oz. penne pasta (cooked in boiling water until al-dente.
Preparation
Cook 6 slices of bacon, crumple and set aside. Finely dice 1 large shallot. Boil pot of salted water for pasta. In large frying pan melt 3 T. butter and saute scallops, browning lightly on both sides until scallops are opaque. Remove scallops (keep warm) and add diced shallot and 1 T. butter and saute for about 3-4 minutes. Add whipping cream and cook on med-low heat until it starts to thicken. Add pasta to boiling water and cook until al-dente. Add bacon pieces and scallops cooking about three more minutes. Drain pasta and add scallop dish over pasta.
