Eating Well.

2020 was all about eating well, filled with lots of comfort foods. The year gave us the grace to eat without guilt. To nurture the new normal of staying in our cocoon to keep safe. This was our weekend going out in our kitchen meal that did not disappoint! 

CREAMY PASTA WITH SCALLOPS & BRUSSELS SPROUTS

Ingredients:

8 ounces whole-wheat linguini
4 ounces bacon (4 slices) chopped
1 pound dry bay scallops, tough side muscle removed
1/2 tsp. ground pepper, divided
1 pinch of salt
1 tbsp. grapeseed or avocado oil
4 cups shredded Brussels sprouts
1/4 cup finely chopped shallot
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup half-and-half
1 sprig chopped fresh parsley for garnish

Directions:

Step 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.

Step 2
Meanwhile, cook bacon in a large skillet over medium heat, stirring frequently, until crisp, 4 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.

Step 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.

Step 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.

Step 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 minute. Stir in half-and-half and the remaining 1/4 tsp pepper, cook for 1 minute. Add the pasta to the pan and toss to coat. Serve topped with bacon and parsley, if desired.

Tips
The small bay scallops used in this pasta recipe are usually about a third of the size of sea scallops. For the most sustainable option, choose farmed.

Servings: 4