Scallop and bacon pasta
Serves 2. Cooking time about 15-20 minutes but some prep time. Will involve linguine.
I got both the scallops and the linguine at a last minute shop at Tesco. For 2, if you are using large fresh scallops, I'd use about 4 each, but there weren't any so we had a pack of the small ones. Tesco are currently doing a fresh linguine pack that is half normal half spinach which is very nice.
1 pack scallops (or 8 fresh scallops as above, cut in half)
3 rashers streaky bacon
1 small onion
1/2 red pepper
1 large open cup mushroom
1 handful curly kale
1/4 tsp chilli flakes
1 clove garlic
1/2 pack fresh egg/spinach linguine
1/2 tub ricotta cheese
2 healthy dollops pesto
pecorino cheese to grate.
If you think this sounds like something I did with leftovers, you're right.
- Put a pot on to boil with a pinch of salt. While it is heating, chop the bacon into a large frying pan or saute pan and fry to your desired level of crispiness, then take the bacon out and put it aside. You want the other bits to fry in bacon lard, but you don't want the bacon overcooked.
- Chop up the red pepper and mushrooms and put in the frying pan at medium high heat.
- Wait 5 minutes and add the onion.
- Put the kale in a steamer and put over the now boiling water. You'll want to steam it for 5 minutes or so.
- Crush the garlic and add to the frying pan.
- When the kale is done, add it to the frying pan
- Tip in the scallops and add chilli flakes.
- At this point you'll need to add the linguine to the boiling water. I used fresh linguine which takes about 3 minutes. For dried linguine add it to the pot before you put the kale on.
- When the linguine is done, turn the frying pan off as well. Add the chopped bacon to the frying pan. Drain the linguine and stir through the ricotta.
- Serve the linguine onto plates and put the mix of scallops, bacon, kale, peppers etc on top.
- Grate pecorino on top to taste and finish with a healthy dollop of pesto.
- Grind on black pepper if you like.
Tasty enough to be immortalised on my LJ. You can probably add pine nuts but I totally forgot their existence until after we'd eaten.
I got both the scallops and the linguine at a last minute shop at Tesco. For 2, if you are using large fresh scallops, I'd use about 4 each, but there weren't any so we had a pack of the small ones. Tesco are currently doing a fresh linguine pack that is half normal half spinach which is very nice.
1 pack scallops (or 8 fresh scallops as above, cut in half)
3 rashers streaky bacon
1 small onion
1/2 red pepper
1 large open cup mushroom
1 handful curly kale
1/4 tsp chilli flakes
1 clove garlic
1/2 pack fresh egg/spinach linguine
1/2 tub ricotta cheese
2 healthy dollops pesto
pecorino cheese to grate.
If you think this sounds like something I did with leftovers, you're right.
- Put a pot on to boil with a pinch of salt. While it is heating, chop the bacon into a large frying pan or saute pan and fry to your desired level of crispiness, then take the bacon out and put it aside. You want the other bits to fry in bacon lard, but you don't want the bacon overcooked.
- Chop up the red pepper and mushrooms and put in the frying pan at medium high heat.
- Wait 5 minutes and add the onion.
- Put the kale in a steamer and put over the now boiling water. You'll want to steam it for 5 minutes or so.
- Crush the garlic and add to the frying pan.
- When the kale is done, add it to the frying pan
- Tip in the scallops and add chilli flakes.
- At this point you'll need to add the linguine to the boiling water. I used fresh linguine which takes about 3 minutes. For dried linguine add it to the pot before you put the kale on.
- When the linguine is done, turn the frying pan off as well. Add the chopped bacon to the frying pan. Drain the linguine and stir through the ricotta.
- Serve the linguine onto plates and put the mix of scallops, bacon, kale, peppers etc on top.
- Grate pecorino on top to taste and finish with a healthy dollop of pesto.
- Grind on black pepper if you like.
Tasty enough to be immortalised on my LJ. You can probably add pine nuts but I totally forgot their existence until after we'd eaten.