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+ servings

Lemon Garlic Pasta with Scallops and Bacon

Kaleena Martinez
A lemon and garlic pasta topped with seared scallops and crumbled bacon
5 from 1 vote
Prep Time 5 minutes
Cook Time 18 minutes
Course Dinner
Cuisine Italian
Servings 2 servings

Ingredients
  

  • 4 oz of gluten free spaghetti
  • ½ lb scallops about 6 jumbo scallops
  • 2 slices of bacon
  • ¼ cup fresh lemon juice
  • ¼ cup broth
  • 1 large clove of garlic grated or finely minced
  • 1 teaspoon arrowroot flour
  • 1 teaspoon ghee
  • cheese for topping optional

Instructions
 

  • Cook bacon in a cast iron skillet till crisp
  • While bacon is cooking, fill a medium saucepan half way with water and bring to a boil
  • Once bacon is cooked, set aside and arrange the scallops flat side down in the cast iron with the left over bacon greese. Sear on meadium heat about 4 minutes per side till browned
  • While scallops are cooking, add the pasta to the boiling water and boil for 7-8 minutes
  • Add lemon juice, ghee, and grated/minced garlic to a small sauce pan and bring to a low boil
  • Add ¼cup broth and 1tsp arrowroot flour to a small bowl and whisk together till there are no clumps
  • Add the broth and arrowroot mixture to the lemon juice and boil on low till sauce has thickened and reduced by half then keep on low heat
  • Drain the cooked pasta, return to the pan, and toss with the sauce
  • Plate the pasta then crumble the bacon on top, add the scallops, and grated cheese

*nutrition information is an approximate

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