Fettucine with Cayenne, Scallops, Bacon and Cream
Fettucine With Cayenne, Scallops, Bacon And Cream is an moderately easy dinner. Made with 12 to 16 oz. fresh spinach fettucine, cooked (angel hair may be substituted), 1/2 lb. thick bacon, diced, 1 lb. sea or bay scallops, 1/4 tsp. minced garlic and 1/4 tsp. cayenne pepper (careful), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Fry bacon.
Reserve 1/2 of drippings in pan with bacon.
Add and saute the scallops with remaining ingredients except cream, for 2 to 3 minutes.
Add cream and heat briefly.
Serve over fettucine or other pasta.
Serves 8 as first course or 4 as main course.
π· Perfect Pairings
Complete your meal with these
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