Scallop Linguine with Casino Bread Crumbs
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PREP TIME: 30 minutes
SERVES: 4
TOTAL COOKING TIME: 30 minutes
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INGREDIENTS
CASINO BREAD CRUMBS INGREDIENTS
- 2 Cups Pando Bread Crumbs
- 2 slices Bacon, cooked, diced
- 1 Tbsp Butter
- 4 Gloves Garlic, minced
- ½ Tsp Infused Lemon Salt
- ½ Tsp black Pepper
- ¼ Cup Grated Parmigiano Cheese
PASTA AND SCALLOPS INGREDIENTS
- ½ Tsp Infused Garlic Pepper Salt
- ½ Tsp Black Pepper
- 8 Ounces Linguine (1/2 Box)
- ¾ Lb Large Scallops
- 2 Tbsp Butter
- 1 Cup Chicken Broth
- ¾ Cup Sour Cream
- ¼ Cup Grated Parmigiano Cheese
- ¼ Cup Chopped Chives
- 2 slices Bacon, cooked, diced
DIRECTIONS
MAKE CASINO BREAD CRUMBS
- Using a large frying pan, cook bacon over medium low heat, flip both sides until bacon is crisp. Remove bacon but leave the fat in the pan. Dice bacon and leave to the side.
- Add butter to pan over medium low heat. Add garlic and cook until golden brown. Add panko bread crumbs, lemon salt, black pepper, Parmigiano cheese, diced bacon. Cook to brown crumbs, stir frequently for 1-2 minutes. Remove from heat.
COOK LINGUINE AND SCALLOPS
- Bring a large pot of salted water to boil. Cook Linguine per directions in box. Under cook linguine and leave in hot water.
- Pat scallops dry with paper towel. Lightly add garlic pepper salt and black pepper to scallop top side.
- Heat a large skillet over medium-high heat. Add butter to melt. Add garlic and cook until golden brown. Add top sides of seasoned scallop bottom down into skillet. Lightly add garlic pepper salt and black pepper to scallop top side. Cook scallops for 1 min then flip to other side. Cook for another 1 min. Remove scallops from skillet onto a dish.
- Using the same skillet, add butter to melt. Add garlic and cook until golden brown. Add remaining bacon. Add chicken broth, sour cream and whish until smooth and cook until boiling.
- Drain linguine pasta well. Add pasta to the sour cream mixture and toss to coat. Add Parmigiano Cheese, small amount of bread crumbs, chives and toss. Only use enough pasta not to be over dry, should have plenty of sauce in mixture.
- Serve pasta with sour cream mixture to plate. Add scallops on top of pasta. Add chives for garnish.