father-in-law's scallops with sun-dried tomatoes and bacon

Ingredients

• Servings: 4
• 4 slices double smoked bacon
• 1 1/2 tablespoons olive oil
• 12 large scallops, patted dry
• 1/2 cup dry white
• 3 tablespoons sun-dried tomatoes packed in oil, drained and thinly sliced
• 1/4 cup heavy cream
• 2 tablespoons butter, at room temperature
• 2 teaspoons minced garlic
• 1 (8 ounce) package angel hair pasta
• salt and black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 50 mins


• 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.
• 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.
• 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.
• pour white 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.
• spoon scallops and sauce over the pasta, sprinkle with chopped bacon, and season to taste with salt and pepper.