- 1 lb OCI Sea Scallops
- Salt and pepper to taste
- 1 tablespoon of butter and canola oil
- 12 ounces spaghetti, linguine or other favourite long pasta noodle
- 8 slices of bacon or pancetta
- 4 large eggs
- 1/3 cup grated Parmesan or Romano cheese
- 1/4 cup chopped fresh Italian parsley
Cook bacon for about 5 minutes or until slightly crisp. Drain on paper towel-lined plate, then chop and set aside.
Add the butter and oil to a saute pan on high heat. Salt and pepper the scallops, gently place the scallops in the pan, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should be golden on each side while still being translucent in the center. Set aside for pasta
In a large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or as directed on package, until tender but firm. Drain and return to pot over medium heat.
In a bowl, whisk together eggs, Parmesan cheese, parsley and a pinch of pepper. Add mixture to drained pasta and cook, tossing, for about 30 seconds or until pasta is coated and eggs are slightly set. Add bacon and scallops, toss gently to combine.