Scallops and bacon over pasta

    40 min

    This dish is sure to wow your guests. Egg noodles are topped with a delicious mixture of pan-fried scallops, crispy smoked bacon and sun-dried tomatoes in a creamy white wine sauce.

    42 people made this

    Serves: 4 

    • 4 rashers smoked bacon
    • 1 1/2 tablespoons olive oil
    • 12 large scallops, patted dry
    • 125ml dry white wine
    • 3 tablespoons sun-dried tomatoes packed in oil, drained and thinly sliced
    • 4 tablespoons double cream
    • 30g butter, at room temperature
    • 2 teaspoons finely chopped garlic
    • 225g thin egg noodles
    • salt and black pepper to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate. Chop the bacon and set aside.
    2. Bring a large pot of lightly salted water to the boil for the noodles. While water is coming to the boil, heat olive oil in a large, heavy frying pan over high heat and pan-fry the scallops until browned and opaque, about 2 minutes per side. Remove scallops to a plate.
    3. Stir the egg noodles into the boiling water and return to the boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink and divide between 4 plates.
    4. Pour white wine and sun-dried tomatoes into the frying pan and scrape up and dissolve any browned flavour bits left in the pan. Stir in the cream, bring to the boil over medium heat, reduce heat and simmer until thickened, about 2 minutes. Remove the pan from the heat and add the butter and garlic. Whisk the butter into the sauce, return the scallops to the pan and cover with sauce.
    5. Spoon scallops and sauce over the noodles, sprinkle with chopped bacon and season to taste with salt and pepper.

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    Reviews in English (24)


    Lovely recipe. Even I could do it justice!  -  02 May 2012


    This was quite delicious and definitely a meal that we'll keep in our dinner rotation. Even my three-year-old son devoured it. As written, the sauce recipe is rather scant on quantity, so when I make it again, I would double the ingredients.  -  20 Jun 2010  (Review from Allrecipes US | Canada)


    This is a very good scallop recipe that even the kids loved. Definitely need to double the sauce. I added extra sun-dried tomatoes also. Did not use the olive oil - the bacon grease left from frying bacon was perfect for cooking the scallops. Will definitely make this again.  -  06 Aug 2010  (Review from Allrecipes US | Canada)