Scallops with Spaghetti and Crisp Bacon Crumbs
Photography by Nick Tresidder.
Serves: 4
INGREDIENTS
500 grams fresh scallops
3 tablespoons olive oil
knob of butter
2 cloves garlic, crushed
1 punnet cherry tomatoes, we used a mixture of yellow and red
1 cup chicken or vegetable stock
2 handfuls baby spinach leaves
1 lemon
Crumbs
1 tablespoon olive oil
knob of butter
100 grams streaky bacon, finely chopped
1/2 cup fresh white breadcrumbs
1 clove garlic, crushed
1/4 cup chopped flat-leaf parsley
pinch of chilli flakes
finely grated zest 1 lemon
To serve
hot, cooked spaghetti
METHOD
Crumbs: Heat the olive oil and butter in a sauté pan and cook the bacon until crisp and golden. Add the breadcrumbs, garlic, flat-leaf parsley and the chilli and cook, stirring constantly, until the breadcrumbs are crisp. Stir in the lemon zest and season. Set aside. If made ahead, warm before serving.
Scallops: Heat a sauté pan with the olive oil and drop in the butter and garlic. Season the scallops and cook for 1-2 minutes each side. Remove from the pan with a slotted spoon and cover to keep warm.
Add the tomatoes and stock to the pan and cook over a high heat until the tomatoes just start to burst. Add the spinach and a good squeeze of lemon juice and turn to wilt. Season. Add the cooked pasta, half the bacon crumbs and the scallops and gently turn to combine. Tip into a large serving bowl and sprinkle with the remaining crumbs.
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