Maple Bacon Scallop Penne Recipe
Seared Digby scallops with maple bacon, tomatoes, spinach, and onions, tossed with penne pasta in a creamy Cajun sauce, and served with parmesan.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Bacon
In a large skillet over medium heat, cook the maple bacon slices until crispy. Remove from the skillet and chop into bite-sized pieces. Leave the bacon drippings in the skillet.
Sauté the Vegetables
In the same skillet with the bacon drippings, add olive oil if needed. Sauté the chopped onion until translucent, about 3-5 minutes. Add the cherry tomatoes and cook for another 2-3 minutes until softened. Stir in the spinach and cook until wilted.
Make the Sauce
Pour in the heavy cream and sprinkle with Cajun seasoning. Stir to combine and let it simmer for a few minutes until slightly thickened.
Combine Everything
Add the cooked penne pasta and chopped bacon to the skillet. Toss everything together until the pasta is well coated with the sauce. Adjust seasoning with salt and pepper if needed.
Serve
Plate the pasta and garnish with grated Parmesan cheese. Serve immediately.