Ingredients: |
Ingredients: 8 oz. gluten free linguini pasta
4 oz. turkey bacon
1 # dry bay scallops, tough side muscle removed
1/2 tsp. ground pepper, divided
Pinch of salt
1 tbsp. grapeseed oil
4 cups shredded brussel sprouts
1/4 cup finely chopped shallot
2 cloves garlic, minced
1/2 cup dry cooking white wine
1/2 cup half and half or almond milk alternative
Chopped fresh parsley for garnish
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Directions: |
Directions:1. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and cover to keep warm.
2. Meanwhile, cook bacon in a large skillet over medium heat, stirring frequently, until crisp, 4 to 6 minutes. Transfer to a paper-toweled-lined plate with a slotted spoon.
3. Pat scallops dry and season with 1/4 tsp pepper and salt. Increase heat to medium-high and add scallops to the pan. Cook, stirring occasionally, until opaque, about 3 minutes. Transfer to a clean plate with a slotted spoon.
4. Add oil and Brussels sprouts to the pan; cook,stirring occasionally, until tender-crisp, 4 to 6 minutes. Add shallot and garlic and cook, stirring frequently, until fragrant, about 30 seconds.
5. Return the scallops and any accumulated juices to the pan and stir to combine. Pour in wine and cook, scraping up any browned bits, until most of it has evaporated about 1 min. Stir half and half or almond milk alternative and the remaining 1/4 tsp. pepper; cook for 1 minute. Add the pasta to the pan and toss to coat. Serve topped with the bacon and parsley, if desired. |
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