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Pan Seared Scallops with Bacon Cream Sauce

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Ingredients
  

  • 4 slices bacon chopped
  • 3 T. butter
  • 1 T. olive oil
  • 1 shallot chopped
  • 4 garlic cloves chopped
  • 1 T. flour
  • 2 c. chicken broth
  • ¼ cup half & half or heavy cream
  • ½ c. parmigiano reggiano cheese
  • 8 ounces shells cooked
  • 2 T. butter
  • 1 large handful parsley chopped
  • salt/pepper to taste
  • 12 jumbo scallops
  • 1 T. olive oil
  • 1-2 T. butter

Instructions
 

Creamy Bacon Sauce

  • Add bacon to a cold cast iron pan, turn heat to medium and cook until crispy. Remove to a paper towel.
  • Lower heat. Add oil and butter to the bacon grease in pan.
  • Add garlic and shallots to pan and cook 5 minutes.
  • Sprinkle in the flour and cook 2 minutes.
  • Increase heat and deglaze pan with the broth.
  • Add cream and cheese, stirring to melt cheese.
  • Lower to a simmer.

Pasta

  • Meanwhile cook the pasta and toss with the butter and some parsley.
  • Pour pasta into the sauce.

Scallops

  • Season with salt/pepper.
  • Heat a smaller cast iron to med-hi.
  • Add oil and sear scallops 2 minutes.
  • Flip scallops, add butter and cook another 2 minutes.
  • Top with parsley and add to the pasta.