In this recipe
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Notta Pasta Rice Spaghetti
Use this rice noodle as an alternative to regular spaghetti in all of your favorite recipes.
Scallops and Bacon Notta Pasta
If you like bacon wrapped scallops you’ll love this Notta Pasta dish.
Yield
4 servings
Time
10 minutes to assemble
25 minutes to cook
Total time: 35 minutes
Ingredients
1/2-16 oz box (8 oz) Notta Pasta Spaghetti
8 slices center cut bacon
20 sea scallops, rinsed and patted dry
Salt and pepper
1/2 cup minced shallots
1/2 cup dry vermouth
1 tablespoon lemon juice
1/2 cup chopped Italian (flat leaf) parsley
8 slices center cut bacon
20 sea scallops, rinsed and patted dry
Salt and pepper
1/2 cup minced shallots
1/2 cup dry vermouth
1 tablespoon lemon juice
1/2 cup chopped Italian (flat leaf) parsley
Directions
>>177<<
| 1. | Put a large pot of salted water on to boil. |
| 2. | Fry bacon until crispy in a large skillet over medium-high heat. Drain on paper towels and crumble. Set aside. |
| 3. | Remove all but 3 tablespoons bacon fat. Add scallops to hot skillet (they must be very dry so grease does not splatter). |
| 4. | Pan-sear scallops 2-3 minutes each side or until nicely browned. Salt and pepper each side while cooking. Transfer cooked scallops to plate and cover to keep warm. |
| 5. | Add shallots to skillet and cook until golden brown. Add vermouth and simmer 2-3 minutes. Mix in lemon juice and turn off heat. |
| 6. | Meanwhile, boil Notta Pasta according to box directions. Drain and rinse briefly. Add pasta to skillet along with parsley and crumbled bacon. Add any accumulated scallop juice to skillet and toss well. |
| 7. | Pour pasta into serving dish and top with scallops. Serve immediately. |
Scallops and Bacon Notta Pasta
Nutrition Facts:*
CALORIES: 570
FAT: 28g
CHOLESTEROL: 55mg
SODIUM: 1000mg
CARBS: 54g
PROTEIN: 20g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
