Spicy Scallops a la Crema

I guess it has been awhile since we last dined on scallops.  I was thinking it had not been all that long ago, but apparently, I was wrong.  I love, love, love scallops.  They are among my favorite seafoods.  I could eat them everyday and never get tired of them.  They are also very healthy for you. Spicy Southwestern Scallops  Not only do I love scallops, but I also love anything in a cream sauce, loaded with vegetables.  I know, it is super fattening, and not the healthiest sauce option, but we all have to have some vices, right?!  Fortunately, I do not eat foods in a rich cream sauce everyday.  I would weigh about 600 pounds if I did.  Every now and then, though, it is just fine.   The other day, I made a spicy scallop dish in a rich creamy sauce that was decadently delicious; spicy scallops a la crema.

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Spicy Scallops a la Crema

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1 1/2 lbs sea scallops, rinsed and patted dry

5-6 slices bacon, chopped and cooked

3/4 cup mushrooms, sliced

2 tomatoes, diced

1 TBSP garlic

1/4 red onion, sliced very thin

3 cups baby spinach, stems removed, chopped

1/4 cup sweet Spanish peppers

salt & pepper to taste

red pepper flakes to taste

1-1 1/2 cups heavy whipping cream

olive oil and/or butter for cooking

2-3 TBPS butter

cooked pasta

 

Cook the bacon to your desired level of crispiness.  Usually when adding bacon to a dish, I like it a little crispier than if I am just eating bacon by itself.  Set aside and reserve the grease.

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Cook the scallops in the bacon grease and add either more butter or olive oil, as needed.  Cook the scallops for about 2-3 minutes per side.  If cooking a lot of scallops, cook in batches.

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Once the scallops are cooked, remove them and set aside.  Again, using the same pan, and adding either more butter or oil as needed, saute the vegetables and add the seasoning,

 

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Add the cream and mix well.

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Once the cream is mixed in, you may need to adjust the seasonings if needed.  Then add the bacon, scallops and Spanish peppers.  Add the remaining butter to the sauce to finish it and make it really rich and creamy.  Combine well and serve over your favorite pasta.  You can use any kind of pasta you like, but this is a heavier sauce, so a heartier pasta will be best.  For this dish, I used farfelle or bowtie pasta.

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Dinner was served with cheese bread (I left it to my husband to cook while I was at work, and it got slight over done.  It still tasted good though.) and a crisp chardonnay with hints of apples and melon.  Decadently delicious!

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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