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How to Make Date Night Bay Scallop Fettuccine with White Wine and Garlic - A Step-by-Step Guide

When it comes to impressing your significant other with a romantic dinner, nothing quite hits the spot like a beautifully crafted seafood pasta dish. And if you're looking to up the ante and create a meal that's truly indulgent and memorable, then our Date Night Bay Scallop Fettuccine with White Wine and Garlic is just the recipe for you.

This dish is the epitome of elegance and sophistication, with tender bay scallops perfectly complementing the rich, creamy white wine and garlic sau...

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Ingredients

  • 4 ounces fettuccini pasta
  • 2 slices thick-cut bacon, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons panko bread crumbs
  • ½ pound bay scallops
  • ¼ teaspoon Italian seasoning
  • salt and freshly ground black pepper to taste
  • ¼ cup white wine
  • ¼ cup heavy whipping cream
  • 1 cup loosely packed baby spinach
  • ¼ cup finely shredded Parmesan cheese
  • 2 tablespoons julienned sun-dried tomatoes
  • ⅛ cup microgreens (Optional)

Information

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Servings: 2

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
  • Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
  • Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
  • Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
  • Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
  • Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
  • Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.

    • Nutrition

    618 cal.

    • Total Fat: 27g
    • Saturated Fat: 12g
    • Cholesterol: 102mg
    • Sodium: 668mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 3g
    • Protein: 36g
    • Potassium: 795mg

    Categories

    Seafood recipes
    Pasta recipes
    Italian recipes
    Romantic recipes