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Categories:
jumbo scallops bacon frozen shrimp garlic Brown Mushrooms Jarlsburg cheese Mozzarella cheese tarragon fresh parsley thyme garlic chili paste milk white wine lemon juice red onion white onion black pepper
Viewed: 54 - Published at: 2 years agoIngredients
- (6) Jumbo Scallops
- (9) bacon strips
- (6) frozen shrimp, chopped and de-tailed
- (2) Cloves Garlic, crushed;
- 1/4 c. Brown Mushrooms, sliced;
- Jarlsburg cheese (shredded)
- Mozzarella cheese (shredded)
- 1 tsp. Tarragon
- 1/4 c. Fresh Parsley (minced)
- 1 1/2 T. Thyme
- 1/2 tsp. Garlic Chili paste
- 3/4 c. milk or light cream
- 1/2 c. white wine
- 1/4 c. lemon juice
- 1/3 c. red onion (chopped fine)
- 1/2 c. white onion (sprouts) or green onions
- Black pepper
Method
- Start with blooming white onion tops in a small - medium frying pan; Add thyme, fresh parsley; wine; chili paste, crushed garlic, mushrooms, cream and lemon juice to taste;
- Add Jarlsburg cheese with red onions slowly to melt; add chopped (6) shrimp and three pieces of cooked bacon (crumbled). Heat through; add mozzarella and tarragon, black pepper to taste. Continue to simmer, adjusting flavors with wine, and lemon as needed. Mixture should be thick.
- Meanwhile heat boiling water for pasta; wrap jumbo scallops with remaining pieces of raw bacon and secure with toothpick; grill until bacon is cooked through and scallops medium-rare (or to taste); Remove toothpicks before serving.
- Cook egg noodles for 8 minutes (or until desired texture) and strain; place scallops on bed of pasta, pour sauce over scallops and pasta and serve with garlic bread and small green salad.
