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Ingredients49 m servings 484 cals
Original recipe yields 6 servings
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
- Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.
Per Serving: 484 calories; 12.1 g fat; 66.2 g carbohydrates; 24.8 g protein; 46 mg cholesterol; 688 mg sodium. Full nutrition