Name: Carbonara with Pan Seared Scallops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 shallot finely sliced; 1 cup parmigiano reggiano grated; 12-16 large scallops (3-4 per person); 1 clove garlic (leave whole); 2 tbsp. butter; 2 egg yolks; 4 green onions; Salt & Pepper; Ingredients for Scallops; ½ cup cream; fresh ground pepper; 2 tbsp. olive oil; 8 slices of thick cut bacon diced (I try to find bacon with less fat, or cut away excess fat); 400 grams (14 oz) pasta of your choice -I used Linguine, but most recipes use Spaghetti

Scallop Dish

Do I need to rinse scallops before cooking?

Does the size of scallops affect the taste?

Why is it important to pat dry scallops before cooking?

What should be the internal temperature of cooked scallops?

Should scallops be cooked covered or uncovered?

Perfectly seared scallops served with a quick and simple carbonara pasta.

Milk

Eggs

Crustacean Shellfish

Wheat

Fish

Fresh Vegetables

gram

shallot

Cheese

parmigiano reggiano cheese

Seafood

scallop

garlic

Butter & Margarine

butter

eggs

green onion

Seasonings

Salt & Pepper

Creams & Creamers

milliliter

heavy cream

black pepper

Oils

olive oil

Bacon & Sausage

thick cut bacon

Pastas & Noodles

dry pasta

Iron

Minerals

Protein

Selenium

Niacin (B3)

Vitamins

Vitamin E

Vitamin K

Vitamin D

Potassium

Saturated Fat

Sugar

Carbohydrates

Dietary Fiber

Cholesterol

Calcium

Sodium

Water

Calories

Trans fatty acids

Total monounsaturated fatty acids

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Dietary Folate Equivalents

Lactose

Vitamin C

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Carbonara with Pan Seared Scallops

Produce

Dairy

Meat & Seafood

Baking Goods

Pasta, Sauces, Grain

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