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

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

Pastas & Noodles

gram

linguine

Fresh Vegetables

shallot

Cheese

parmigiano reggiano cheese

Seafood

scallop

Oils

milliliter

olive oil

garlic

Butter & Margarine

butter

green onion

Seasonings

Salt & Pepper

eggs

Creams & Creamers

heavy cream

Bacon & Sausage

thick cut bacon

black pepper

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

Pasta, Sauces, Grain

Produce

Dairy

Meat & Seafood

Baking Goods

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