Garlic Pancetta Linguine & Scallops

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Uploaded by: SynDee's Kitchen


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1/2 lb. linguine

1 lb. Digby scallops

1/4 lb. pancetta, diced

1 tbsp. olive oil

1 garlic clove, minced

1/4 cup white wine

Juice of one lemon

2 tbsp. grren onions, chopped

1/4 tsp. salt

1/4 tsp. pepper

1/4 cup Parmesan cheese, freshly grated



Pat scallops dry andseason with salt and pepper.Set aside. In large pot of salted boiling water cook linguine for 8-10 minutes. Add oil to large frypan over med-high,cook pancetta just till slightly browned and crisp. Remove from pan. Let drain on paper towel. Add remaining oil to pan, add garlic and cook about 1 minute. Add scallops and fry till nicely browned on each side. About 2 min. per side on med-high heat. do not crowd in pan. Remove scallops. Keep warm. Reduce heat to med. Return panchetta to pan. Add wine, let cook 2 minutes. Add lemon juice, onions and Parmesan. Let simmer a couple minutes. Drain linguine. Toss in frypan to coat.Plate with scallops.

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