Scallop, Pea And Bacon Pasta

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.

Scallop, Pea And Bacon Pasta
Pea Pasta
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Scallop, Pea and Bacon Pasta

Recipe For: Main Course
Cuisine: Italian


  • 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 for seasoning
  • fusilli


  • 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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