Search

CARBONARA WITH PAN SEARED SCALLOPS


Ingredients:

  • 12-16 large scallops 3-4 per person

  • 2 tbsp olive oil

  • 2 tbsp butter

  • Salt and Pepper

  • Ingredients for Carbonara

  • 8 slices thick cut bacon diced I try to find bacon with less fat, or cut away excess fat

  • 1 shallot finely sliced

  • 1 clove garlic leave whole

  • 4 green onions

  • 2 egg yolks

  • ½ cup heavy cream

  • 1 cup parmigiano reggiano grated

  • fresh ground pepper

  • 14 oz (400g) pasta of your choice -I used Linguine



INSTRUCTIONS

  • Pasta Carbonara

  • Start cooking pasta in large stainless steel pot.

  • In small bowl mix together cream, egg yolks and ¾ of cheese.

  • In large skillet cook bacon until crisp, add shallots and ½ green onions.

  • Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)

  • When pasta is finished cooking, drain well, then add to skillet of bacon.

  • Toss well, then transfer to large bowl.

  • Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.

  • Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.

  • Perfect Pan Seared Scallops

  • Blot scallops with paper towel to remove any water. Salt and pepper.

  • Heat large non-stick frying pan, add 2 tablespoons olive oil.

  • Make sure frying pan is hot before adding scallops but not smoking.

  • Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)

  • Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.

  • Turn to sear other side. (about 1-3 more minutes)

  • Add 2 tablespoons of butter to pan now.

  • Spoon the melted butter over the scallops as the other side finishes cooking.

  • Transfer to paper towel covered plate.

  • Keep warm in oven, if making in batches.


35 views0 comments

Recent Posts

See All