Sea Scallops & Bacon in the Crow’s Nest

Sea Scallops & Bacon in the Crow’s Nest
Preparation time: 10 mins Cooking time: 15 mins Easy - for beginners Serves: 2


Sea Scallops & Bacon are just made to be married! I have them sitting in a little "crow's nest" of buttery parmesan angel hair pasta. Ahoy, matey! (They're so good.)


    • 8 dry pack large sea scallops (Costco)
    • 4 strips smoked bacon, thick-sliced
    • 2 tbsp chopped shallots
    • 1/2 c. chablis blanc
    • sea salt
    • freshly cracked black pepper
    • 2 tbsp butter + 2 more tbsp butter for pasta
    • 6 oz. angel hair pasta, cooked al dente
    • 3 tbsp olive oil
    • 2 tbsp freshly grated parmesan
    • 2 tbsp snipped fresh parsley


Slice bacon strips lengthwise into 1/2 in strips, then across to make small squares. Heat large saute pan over med. heat, cook bacon until golden brown & slightly crisp. Remove w/ slotted spoon, set aside. Pour off bacon fat. Add olive oil to pan, turn up heat to med-high.

Pinch of sea salt and cracked pepper to both sides of scallops. Place scallops in pan evenly - not touching. Cook until just about done, and golden brown. (3-4 mins. each side.) Middle should be just slightly opaque. Remove from pan, set aside.

Add chopped shallots, cook for about 2 mins. Add chablis blanc, scraping up brown bits. Reduce by half, then turn heat to low. Return scallops and bacon to pan. Swirl in butter.

Swirl butter into cooked pasta. Make pasta “nest” on each plate. Sprinkle parmesan. Place bacon, scallops in pasta nest. Spoon sauce over top.

Snip fresh parsley over entire plate to rim.


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