This Bacon Wrapped Scallops Pasta is one delicious and healthy seafood pasta recipe with (sneaky) creamy cauliflower sauce that tastes like Alfredo.
1 bag (300 g/10.67 oz) Marina Del Rey Icelandic Wild Caught Scallops, thawed
1 lb / 450 g bacon, divided
1/2 lb / 230 g cauliflower florets, steamed
1/2 large onion, diced
2 cloves garlic, sliced
1/3 cup / 80 ml milk (or dairy-free alternative)
1/4 cup / 60 ml broth
2 tablespoons / 30 ml Parmesan cheese (or nutritional yeast), more for topping
1/4 teaspoon / 2 g sea salt
1/2 pound / 230 g Fettuccine pasta (whole grain or gluten-free), cooked al dente
1/4 cup / 60 ml sliced green onion
- Preheat your oven to 425°F. Rinse the scallops under cold water and pat dry.
Cut the bacon strips in half and wrap around each scallop. Secure the bacon with a skewer. Arrange about 2-3 bacon-wrapped scallops per skewer.
- Bake for 15 minutes, then flip the skewers and bake an additional 10-15 minutes until bacon has reached desired crispiness.
Creamy Cauliflower Sauce:
- Steam cauliflower florets until softened (but still with a little bite). Set aside to cool.
- Dice the remaining bacon and cook in a pan until crispy. Transfer bacon pieces to paper towel and set aside.
- Leave about 1 tablespoon of the bacon grease in the pan. Add the onion and garlic and cook on low heat until caramelized/lightly browned.
- Add the steamed cauliflower, onion and garlic to a blender together with milk, broth, Parmesan (nutritional yeast), and salt. You can add the crispy bacon pieces now or stir in later. Blend until smooth and add more liquid (milk, broth or water) as needed to create a creamy texture.
- Cook Fettuccine to directions until al dente.
- Warm the creamy cauliflower sauce in a large skillet or pot until heated through. Stir in the cooked pasta, green onion and cooked bacon pieces (unless previously blended into sauce).
- Plate the pasta and top each serving with bacon-wrapped scallop skewers (6 per serving). Sprinkle with Parmesan cheese (nutritional yeast) and a few more sliced green onions.
Contributor: Regina Braun from Leelalicious