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Scallops with Cob-Smoked Bacon and Spinach Orecchiette

Scallops with Cob-Smoked Bacon and Spinach Orecchiette
  • 5.00 / 5 5
2 votes, 5.00 avg. rating (95% score)
Published in Oct 2004
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Total Time: 15

Yield: 6 servings

Cob-smoked bacon imparts a hearty flavor without over

Ingredients:

1/2 pound cob-smoked bacon
3/4 pound orecchiette pasta
1 tablespoon olive oil
1 pound scallops, cleaned and patted dry
Kosher or sea salt
Freshly ground black pepper
Juice of 1 lemon
1 large garlic clove, peeled and minced
2 shallots, peeled and chopped
1 pound fresh spinach, clean, washed, dried, stems removed
1/4 teaspoon red-pepper flakes (optional)

Instructions:

In a large saut

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2 Responses to Scallops with Cob-Smoked Bacon and Spinach Orecchiette

  1. Joan Barle February 10, 2005 at 4:21 pm #

    It was loved by my family so much I made it for a party and everyone loved it also. I recently misplaced the receipt and came here to find it.

    Reply
  2. Barbara Sperling November 12, 2005 at 4:14 pm #

    We love this recipe, the bacon with the scallops is always a winner, but add to that the shallots which absorb the tang of the lemon and it’s a match made in heaven. Be sure to add the red pepper flakes. I too lost the recipe and was very pleased to find it here so we can enjoy again. I made sure to print two copies so I have a back up.

    Reply

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