Bay Scallops-1 pound.
Bacon Slices-4,almost crisp, chopped into pieces.
Shallots-1 tablespoon minced.
Clam Juice-1, 8 oz. bottle.
Fresh Chopped Parsley-1/3 cup.
Extra Virgin Olive Oil-3 tablespoons.
Salt and Pepper-to taste.
Hot Red Pepper Flakes-dash.
Instructions.
Crisp the bacon, chop and set aside. In the same pan that you
fried the bacon in discard all but 2 tablespoons of drippings.
Cook the scallops on a medium flame in the bacon drippings for
about 3 minutes or until lightly browned. Don't over cook the
scallops or they will become rubbery. Set aside. Add the clam
juice to the same pan and bring to a boil. Reduce the heat and
simmer for a few minutes. Place all the ingredients in to the
pan and simmer for 2 minutes. Pour the sauce over hot drained
linguini and serve immediately.
Great with a crusty loaf of French bread for dipping into the
extra sauce and a glass of your favorite Chablis.
