Ingredients Jump to Instructions ↓

  1. 1 package(s) (16-ounce)

  2. orzo pasta

  3. Salt

  4. 4 slice(s) bacon , cut into 1/2-inch pieces

  5. 1 medium onion , chopped

  6. 1 pound(s) sea scallops

  7. 1 can(s) (14 1/2-ounce)

  8. diced tomatoes

  9. 1 cup(s) frozen peas

  10. 1/4 cup(s) heavy or whipping cream

  11. 1/4 teaspoon(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat large, covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

  2. Meanwhile, in 12-inch skillet, cook bacon over medium heat until almost browned. Add onion; cook 5 minutes or until softened. With slotted spoon, transfer bacon and onion to medium bowl. While bacon is cooking, pull off and discard tough crescent-shaped muscle from each scallop. Pat scallops dry with paper towels.

  3. Discard all but 1 tablespoon bacon fat from skillet. Increase heat to high; add scallops and cook 3 to 4 minutes or just until they turn opaque throughout and are lightly browned on both sides. Transfer scallops with any liquid to bowl with bacon mixture.

  4. To same skillet, add tomatoes with their juice, frozen peas, cream, and pepper; heat to boiling over medium-high heat, stirring frequently. Return scallop mixture to skillet; heat through.

  5. To serve, drain pasta. Spoon scallop mixture over pasta.


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