2028. SCALLOPS with COB-SMOKED BACON and SPINACH ORECCHIETTE

yields 6 servings


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

In a large saute pan over medium heat, cook bacon until done but not crisp, about 10 minutes. Remove bacon, reserving fat, and drain on a paper towel. Chop when cool. Meanwhile, cook pasta according to package instructions. When done, drain and put back into empty pot.

Add olive oil to pan and raise heat to medium high. Sprinkle scallops with salt and pepper, then add to pan in batches to avoid overcrowding. Sear on one side, then the other, cooking until lightly browned, about 3 minutes. Set aside. Repeat with remaining scallops. Add lemon juice to pan, stirring to release the browned bits on the bottom. Add 2 tablespoons of reserved bacon fat. Add garlic and shallots and saute over medium heat until tender, about 5 minutes. Add spinach and saute until just wilted.

Remove spinach and toss with pasta. Add bacon and scallops. Sprinkle with more bacon fat to taste. Add red pepper flakes, if desired.


bacon recipe courtesy of: The Old Farmer's Almanac, Yankee Publishing, Inc., PO Box 520, Dublin, New Hampshire 03444