Three of my favorite things - pasta, bacon, and scallops - in one dish? I'll have two servings, please. I use tofu shirataki noodles to cut down the carbs and olive oil instead of bacon fat to decrease the amount of saturated fat in this recipe, but feel free to use the fat produced when frying the bacon if your diet will allow.
Linguine (Tofu Shirataki) with Bacon and Scallops
Nutritional Data per serving:
Calories 227
Total Fat 15.1g
Saturated Fat 3.0g
Trans Fat 0.0g
Cholesterol 33mg
Sodium 396mg
Total Carbohydrates 6.8g
Dietary Fiber 2.1g
Net Carbohydrates 4.7g
Sugars 1.6g
Protein 15.3g
4 strips bacon
4 Tbs olive oil
1 onion, chopped
1-2 green bell peppers, cored, seeded, and chopped (optional)
2-4 cloves garlic, finely chopped
1/4 tsp red pepper flakes, or to taste (optional)
12 oz whole bay scallops, or quartered sea scallops
1 lb Tofu Shirataki noodles, prepared according to the package directions
Fry the bacon in a large heavy skillet until crisp.
Drain on paper towels and cut into 1-inch pieces.
Discard the bacon fat and heat the olive oil in the same skillet over moderate heat.
Saute the onion until tender but not brown, about 5 minutes.
Add the bell pepper, garlic, and red pepper flakes and cook, stirring frequently, for 3 minutes.
Add the scallops and bacon and cook over high heat until heated through, 1 to 2 minutes - do not over cook the scallops.
Toss the prepared noodles with the scallop mixture and garnish with a little parsley or scallion.
Serve immediately.
Serves 4 to 6
Cook's Notes: Cut back on the cost and make it a real seafood treat by substituting peeled and deveined shrimp for some of the scallops.
Additional taste treat to toss in a handful of frozen green peas during the last 2 minutes of preparation
Linguine (Tofu Shirataki) with Bacon and Scallops
Nutritional Data per serving:
Calories 227
Total Fat 15.1g
Saturated Fat 3.0g
Trans Fat 0.0g
Cholesterol 33mg
Sodium 396mg
Total Carbohydrates 6.8g
Dietary Fiber 2.1g
Net Carbohydrates 4.7g
Sugars 1.6g
Protein 15.3g
4 strips bacon
4 Tbs olive oil
1 onion, chopped
1-2 green bell peppers, cored, seeded, and chopped (optional)
2-4 cloves garlic, finely chopped
1/4 tsp red pepper flakes, or to taste (optional)
12 oz whole bay scallops, or quartered sea scallops
1 lb Tofu Shirataki noodles, prepared according to the package directions
Fry the bacon in a large heavy skillet until crisp.
Drain on paper towels and cut into 1-inch pieces.
Discard the bacon fat and heat the olive oil in the same skillet over moderate heat.
Saute the onion until tender but not brown, about 5 minutes.
Add the bell pepper, garlic, and red pepper flakes and cook, stirring frequently, for 3 minutes.
Add the scallops and bacon and cook over high heat until heated through, 1 to 2 minutes - do not over cook the scallops.
Toss the prepared noodles with the scallop mixture and garnish with a little parsley or scallion.
Serve immediately.
Serves 4 to 6
Cook's Notes: Cut back on the cost and make it a real seafood treat by substituting peeled and deveined shrimp for some of the scallops.
Additional taste treat to toss in a handful of frozen green peas during the last 2 minutes of preparation
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