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1
This recipe is best if you have all of your prep done first; everything chopped and grated and boiled ahead of time, before you start cooking the sauce.
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2
Preheat the oven to 400 degrees F.
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Cook the pasta according to package instructions for al dente in well-salted (but not oiled) water.
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Drain well and set aside.
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5
Wash the leeks and trim off the dark green tops, then thinly slice it.
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6
Julienne the onion.
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Thinly slice the garlic.
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Seed and chop the tomatoes into a medium dice.
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Chop the basil and parsley.
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Cut the bacon into a medium dice.
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11
In a cast iron skillet (or any large skillet), add the olive oil and 1 tablespoon of butter.
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Over medium-high heat, when the butter is melted, add the shrimp and cook until browned on each side.
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13
The pan must be hotyoure aiming to brown the seafood without over cooking it.
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When the shrimp are done, transfer to a dish and set aside.
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15
Add the scallops to the pan; cook until browned.
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Set aside with the shrimp.
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Add the bacon to the skillet, turning the heat down just a little.
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When the bacon is beginning to brown, add the onions.
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When the onions begin to caramelize, add the leeks.
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Allow to cook about 5 minutes.
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Add the garlic and cook for another minute or two.
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Season well with pepper and lightly with salt (the salt cant be accurately adjusted until after the dish is mixed).
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Add the white wine, stirring and scraping the bottom of the pan to loosen any brown bits.
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Let the mixture simmer until it has reduced by half (about 7 to 10 minutes, depending on how hot your pan is).
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Add 1.5 cups of the heavy cream (reserving the final 1/2 cup).
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Let the sauce reduce just a few minutes, until it begins to thicken.
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Add the remaining tablespoon of butter.
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Stir together and remove from the heat.
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If your skillet isnt big enough or if your skillet isnt oven-proof, now is the time to transfer the sauce to an oven-proof dish.
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Add the pasta, the tomatoes, and about 2/3 of the Parmesan cheese.
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Mix well and add the herbs, the shrimp and the scallops.
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Zest the lemon over the dish.
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Mix well one last time, taste, and adjust the seasonings.
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34
It may need salt.
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If the pasta seems too dry or sticky, add the remaining 1/2 cup of cream.
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Top with the juice of 1/2 of the lemon and the remaining parmesan cheese.
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Bake, uncovered, for approximately 10 minutes, just until the entire concoction is piping hot and the cheese is melted.
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38
Best if served with a fresh crunchy salad and some fresh bread.
