Aunt Diane's Bacon Scallops With Portabella Parmesan Pasta

Crispy bacon wrapped scallops on a bed of garlic parmesan pasta... one or her most requested meals! I serve with asparagus.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 24  scallops, large
• 12  slices bacon, cut in halves
• 8  ounces linguine, cooked
• 2  garlic cloves, minced
• 1 -2  portabella mushroom, sliced
• 3 -5  tablespoons olive oil
• 8  ounces parmesan cheese, shredded
•  pepper, to taste

Directions

1. Preheat oven to 450.
2. Wrap each scallop with 1/2 slice of bacon and secure with toothpick.
3. Place in single layer on foil lined baking sheet with sides so grease doesn't spill.
4. Place in oven for 15-25 minutes, depending on size of your scallops.
5. Watch closely as you want the bacon to be crispy but you don't want the scallops to be rubbery.
6. While scallops are baking, saute garlic and portabello mushroom in 3 tablespoons olive oil over medium heat for 3-4 minutes.
7. Toss garlic and mushrooms with pasta and parmesan, adding more olive oil if desired.
8. Once scallops are removed from oven, place with pasta and serve.
9. Enjoy!