ingredients        Serves 4

1 lb of angel hair or other fine pasta
1 Tbsp olive oil
8 strips of thick-cut bacon, chopped into ½-inch pieces
12 – 16 large scallops
1 Tbsp butter
2 shallots, thinly sliced
2 plum tomatoes, chopped
½ cup whipping cream
¼ cup finely chopped parsley
Freshly grated parmesan wedges to serve


Cook pasta in a large pot of salted water according to package directions. Strain and place in a large bowl. Toss with the olive oil to prevent from sticking and set aside.
In a large sauté pan, cook bacon over medium heat until crispy, 7-10 minutes. Scoop out of pan with a slotted spoon and set on a paper towel lined plate to drain. Keep about 2 Tbsp of fat in the pan.

Dry scallops well with a clean tea towel and sprinkle lightly with salt. (Do not do this in advance or the salt will draw the moisture out of the scallops).
Cook scallops in pan, leaving them alone until well browned, 3-4 minutes. Flip and cook the other side for another 1-2 minutes. You may need to do this in 2-3 batches. Remove to a plate and cover with foil to keep warm.

Clean pan and melt butter over medium heat. Add shallots and tomatoes. Cook until vegetables are softened, about 5 minutes. Add LEMON BUTTER GARLIC SAUCE and cream and heat until simmering gently. Add parsley and bacon. Toss pasta in sauce until well incorporated and hot, about 2 minutes. Plate pasta in 4 warm bowls, top with scallops and Parmesan and serve.

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