About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
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.
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.
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.
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.
Spoon scallops and sauce over the noodles, sprinkle with chopped bacon and season to taste with salt and pepper.