Linguine with Bacon and Scallops

By á-708

Ingredients

• 4 strips bacon
• 4 Tbs (60 ml) olive oil
• 1 onion, chopped
• 1-2 green bell peppers (capsicums), cored, seeded, and chopped
• 2-4 cloves garlic, finely chopped
• 1/4 tsp (1 ml) red pepper flakes, or to taste (optional)
• 12 oz (340 g) whole bay scallops, or quartered sea scallops
• 1 lb (450 g) linguine or other noodle shape, cooked according to the package directions and drained

Details

Servings 4

Preparation

Step 1

Fry the bacon in a large heavy skillet until crisp. Drain on paper towels and cut into 1-inch (2 cm) pieces. Discard the bacon fat and heat the olive oil in the same skillet over moderate heat. Saute the onion until tender but not brown, about 5 minutes. Add the bell pepper, garlic, and red pepper flakes and cook, stirring frequently, for 3 minutes. Add the scallops and bacon and cook over high heat until heated through, 1 to 2 minutes - do not over cook the scallops. Toss the cooked pasta with the scallop mixture and serve immediately. Serves 4 to 6.