Scallops in Garlic Cream Sauce
Don't even think for a second that this meal is healthy for you, because it's not! But it is rather delicious. The trick to cooking perfect scallops, get the pan at a high heat and don't cook them very long. Scallops need roughly 2 minutes per side, depending on the size.
2 slices of bacon, chopped up
1 tbsp olive oil
1 tbsp of butter
1 lb of scallops
1 small white onion, minced
3 cloves of garlic, minced
3/4 cup of cream (10% MF)
2 tbsp of sour cream
1 tsp of basil (dried, if fresh use 1 tbsp, chopped)
1/2 cup of Parmesan cheese
juice from 1/2 a lemon
salt and pepper
pinch of cayenne pepper
1/2 lb of Angel hair pasta
Step 1: In a frying pan over medium heat, add the chopped bacon and quickly fry. Remove to a plate and clean the frying pan with paper towel. Turn the heat up to med-hi. Add the olive oil.
Step 2: Season the scallops on both sides with salt and pepper. Add the butter to the frying pan. Once melted, add the scallops. Cook for approximately 2 minutes per side, or until they have a nice deep golden colour. Remove from the pan, place on a plate and wrap with tinfoil.
Step 3: Meanwhile, cook the pasta.
Step 4: Turn the heat back to medium. Add the onions, saute for 2 minutes. Add the garlic and cook for 1 minute. Add the cream and sour cream. Season with black pepper, add the basil and a pinch of cayenne. Add the Parmesan cheese. Mix together and let bubble to reduce the sauce. After about 3 minutes, add the bacon back to the dish and squeeze in the lemon juice. Mix to combine.
Step 5: If the sauce is a little thick, add a little more cream to thin it out. To serve, add some pasta to a plate, spread some sauce on top and add scallops on top. Serve with garlic bread.