Linguine with Seared Scallops in a Homemade Carbonara Sauce...a true delight!

A dinner that will please everyone!

Ingredients

For the scallops

• 15 large scallops
• 2 tbsp (30 ml) olive oil
• 2 tbsp butter
• Salt and pepper

For the carbonara sauce

• 8 slices of bacon
• 1 shallot finely chopped
• 1 clove of garlic
• 5 green onions
• 2 egg yolks
• 1/2 cup (125 ml) cream
• 1 cup (250 ml) grated parmesan
• 400 g of Linguine or Spaghetti pasta

Preparation

Carbonara pasta

1. Cook the pasta according to the instructions on the package.
2. In a small bowl, mix the cream, egg yolks, and 3/4 of the cheese.
3. In a pan, cook the bacon, add the shallots, green onions, and garlic.
4. Add your pasta to the pan, mix well and transfer to a bowl.
5. Add the cream mixture to the pasta. Make sure the pasta is still hot to cook the eggs and melt the cheese.
6. Place the pasta on the plate, garnish with seared scallops, pepper, grated parmesan, and green onions.

Scallops

1. Pat the scallops dry with paper towels to remove any water. Salt and pepper.
2. Cook the scallops in hot olive oil. Cook them in small batches.
3. Sear for about 3 minutes. Do not move them in the pan. Turn to sear the other side, about 2 minutes.
4. Add 2 tablespoons of butter and transfer onto the pasta.

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