Carbonara with Pan Seared Scallops

🧂 Ingredients

• 14 oz (400g) Linguine or pasta of your choice
• 8 slices thick cut bacon

  diced, try to find bacon with less fat, or cut away excess fat
• 1 shallot

  finely sliced
• 1 clove garlic

  minced
• 4 green onions

  chopped
• 2 egg yolks
• 1/2 cup heavy cream
• 1 cup parmigiano reggiano

  grated, 3/4 cup for sauce, 1/4 cup for garnish
• 16 large scallops

  3-4 per person
• 2 tablespoons olive oil
• 2 tablespoons butter
• kosher salt
• fresh ground pepper

Instructions

• 1 Prepare the pasta as per package instructions.
• 2 In a large skillet saute the bacon until crisp, add the shallots and of the 1/2
  green onions and garlic. Cook until shallots are softened.
• 3 In small bowl or large measuring cup, stir together the cream, egg yolks and 3/4
  of the parmesan cheese.
• 4 When the pasta is finished cooking, drain well, then add it to the skillet of
  bacon mixture. Toss well to combine.
• 5 Stir the cream mixture into the pasta and combined well. Make sure the pasta is
  still hot so that it cooks the eggs and melts the cheese.
• 6 Arrange the pasta carbonara on a plate, top with the pan seared scallops.
  Sprinkle with fresh ground pepper, grated parmesan, and green onions.
• 7 Perfect Pan Seared Scallops Directions
• 8 Blot the scallops with paper towel to remove any excess moisture. Season with
  salt and pepper.
• 9 Heat a large heavy skillet, (I like to use my non-stick frying pan). Add 2
  tablespoons olive oil.
• 10 Make sure the frying pan is hot before adding scallops but not smoking.
• 11 Add the scallops leaving plenty of space between. Overcrowding the pan will drop
  the pan temperature and cause scallops to steam rather than sear. Work in
  batches if neccessary.
• 12 Sear for about 2-3 minutes or when bottom has a nice golden brown crust. Don't
  move them around in the pan or you will prevent them from forming that nice
  golden crust. After a couple of minutes have peek under to see if golden brown.
• 13 Turn to sear the other side. Add 2 tablespoons of butter to the pan.
• 14 Spoon the melted butter over the scallops as the other side finishes cooking.
  (about 1-3 minutes more)
• 15 Keep warm in the oven, if making in batches. Serve over the pasta carbonara.

Nutrition Info