Tuesday, April 22, 2014

Carbonara with Pan Seared Scallops


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This recipe tastes best served VERY fresh, so don't let it sit or Scallops and Pasta dry out quickly . Have ALL your ingredients and pots ready to go to make easy work of this.
Ingredients
Scallops
  • 12-16 large scallops (3-4 per person)
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • Salt & Pepper
Carbonara
  • 8 slices of 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
  • 1/2 cup cream
  • 1 cup parmigiano reggiano grated
  • fresh ground pepper
  • pasta of your choice (I used Linguine, but most recipes use Spaghetti)
Instructions
See full instructions on : artandthekitchen.com



*** Recipes Tutorials ***


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