It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Scallops In Carbonara Cream Sauce Over Linguine
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Scallops are quickly pan-seared then mixed with cooked linguine in a bacon-parmesan-cream sauce.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 onion diced
6 cloves garlic minced
1/2 pound bacon cooked and sliced
1/4 cup butter melted
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1 pound linguine cooked
1/4 cup chopped parsley
1 pound large scallops
directions
Melt butter and add onions and garlic to the pan. Saute for one minute then add bacon and swirl to saute.
Add scallops to pan and cook for 30 seconds on each side then add heavy cream. Swirl the scallops to mix the cream and let bubble then add the parsley for color.
Last add the cooked pasta to the pan and fold in the sauce to coat the pasta evenly with the carbonara cream sauce. Add the grated Parmesan to the pan to thicken the cream.
Place on a plate and garnish with your favorite vegetable. You can also add mushrooms and sauteed shrimp to this meal to make even more enjoyable.
added by
BakerRachel
nutrition data
741 calories, 37 grams fat, 61 grams carbohydrates, 37 grams protein per serving.
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