Creamy Scallop Pancetta Pasta

butter dinner heavy cream Main Dishes Panchetta Parmesan cheese parsley pasta scallop

February 13, 2020

Author: Vicki Skow‎ (Hamama Friends group member, find the original post here!)

Prep: 5 min
Cook: 20 min
Makes: 2 servings

Vicki has created the base for a magical meal with your sweetheart! 😍

Vicki Skow‎‎_Creamy Scallop Pancetta Pasta_HamamaRecipes_2.14.20

Ingredients:

- 1 box Linguine
- 1/4 cup Pancetta, diced
- 1/2 cup Heavy Cream
- 1/4 cup Parmesan Cheese
- 1/4 cup Parsley or your favorite HAMAMA microgreen flavor, chopped
- Salt and Pepper
- 8-10 Scallops
- 1 tablespoon Butter (salted or unsalted)

Instructions:

Cook the linguine according to package instructions.
While the pasta is cooking, crisp the pancetta in a pan for about 5 minutes. Add the heavy cream to the same pan and stir continuously to thicken. Cook for 3 minutes on medium heat and then stir in the Parmesan cheese. Once the cheese is fully melted remove from the heat.
Drain the water from the pasta but keep a 1/4 cup of the pasta water. Place the linguine back into the pot and pour the pasta water and the cream and pancetta mixture into the pot with the pasta. Stir thoroughly and mix in the parsley. Season generously with salt and pepper.
Rinse and dry the scallops and then season them generously with salt and pepper. Heat a pan with butter. Sear each scallop for four minutes on each side, until there is a golden sear. Place the scallops on pasta. Enjoy

[Some recipe inspiration from Love and Risotto! ]

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