6stripsthick sliced apple wood smoked baconcut in chunks
1/2tbspbeef base like better than bouillon
1 1/2cupspasta waterreserved after you cook the pasta
Seasoning for scallops
1/4tspfresh cracked pepper
1/2tbspred wine vinegar
fresh parsleyfinely chopped
shredded Parmesan cheese
Cook pasta just 1 minute shy of what is recommended on the package. Reserve 1 1/2 cup pasta water when pasta is done.
Fry bacon in a deep large skillet over medium-low heat. Takes about 5 minutes stirring occasionally. Once bacon is crispy remove it from the pan and set aside for later. Drain off any excess bacon fat leaving only a small amount of bacon fat in the pan.
Add butter and olive to the bacon fat and saute the mushrooms, garlic, and onions until mushrooms are half their original size and onions are slightly translucent. Takes about 3-5 minutes. Remove mushrooms, garlic, and onions from the pan and set aside for later.
Whisk together Dijon mustard, pepper, salt, red wine vinegar, and olive oil.
Dip each side of scallop in the dijon mixture. Then place in the skillet you have been using. You can use another tbsp of olive oil if you are afraid they will stick. Cook over medium-high heat 1 1/2 minutes per side. Remove scallops and set aside until pasta is done.
Place bacon, mushrooms, garlic, onions, pasta, beef base, and reserved pasta water into the deep skillet toss everything to combine. Cover and allow the pasta to absorb the liquid for 2-3 minutes.
Once the liquid is completely absorbed remove pasta from heat. Serve with scallops on top, garnish with fresh finely chopped parsley, green onions, and parmesan cheese and enjoy!