This recipe for pasta with a Scallop, Pea And Bacon Pasta sauce is a bit decadent, but worth trying! I thought the combination of flavours was absolutely perfect. We often see scallops being served on a bed of crushed peas with black pudding and that was the inspiration for this dish.
Scallops are not local to where we live. Ten years down the line of blogging I am concentrating on only using regional ingredients. I can buy frozen scallops from our local fishmonger, but they are expensive. And rightly so as they are imported. I do not want to even think about the airmiles used to get them here. What is worse, is that they are really small. It is only after seeing fresh scallops for sale in Scotland that I realized that. When we are there I do not hesitate to buy scallops. And then Dave cooks them very simply. One day I would like to experiment with the roe to see what it does to pasta. I have an idea to make fresh pasta using the roe and if I do so, I will share the results.
Scallop, Pea and Bacon Pasta
Ingredients
- 12 scallops
- 4 rashers bacon, sliced
- 15 g butter
- 125 mls frozen peas
- 15 mls vermouth
- 30 mls cream
- salt and freshly ground black pepper to season
- 150 g fusilli, cooked as per packet instruction
Method
- melt the butter in a frying pan.
- remove the roe from the scallop meat and cook in the butter, season well with salt and pepper
- remove from the pan and set aside
- fry the bacon until crispy and then add the peas and heat through
- remove from the pan and set aside
- season the scallops with salt and black pepper and add to the pan
- cook until nearly done and remove from the pan
- cut the scallops into bite size pieces
- return to the pan, add the vermouth and flambe until the alcohol has burnt off
- add the bacon, peas and roe and the cream and heat through
- serve with fusilli or any pasta of your choice
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