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1
If your scallops are frozen make sure to defrost them before making this recipe.
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2
Chop peppers and slice mushrooms.
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3
Set aside.
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4
Mince garlic.
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5
Set aside.
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6
Chop bacon into small pieces.
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7
In a non-stick pan, cook bacon on medium-high until crispy then remove to a paper towel.
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8
Try to leave as much bacon fat in the pan as possible.
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9
Dredge scallops in flour and shake off excess.
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10
Add butter and olive oil to the pan you cooked the bacon in.
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11
Return heat to medium-high.
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12
When melted and hot, add the scallops.
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13
Sear about 1 or 2 minutes per side.
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14
Remove to a paper towel.
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15
Dont worry if some flour coating sticks to the pan.
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16
Reduce heat to medium.
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17
Add peppers and mushrooms to the same pan.
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18
Cook until softened (4 or 5 minutes).
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19
Add minced garlic and cook for a minute.
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20
Remove pan from heat and add white wine.
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21
Stir, scraping up any bits of flour and bacon grease that have stuck to the pan, and return to heat.
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22
Let cook for 2 or 3 minutes, until the white wine has reduced.
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23
Add tomato sauce and cream (if you want a creamier sauce, add an additional 1/4 cup of cream).
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24
Stir to combine.
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25
Add oregano, basil, salt, pepper, and a pinch of cayenne to taste.
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26
Stir.
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27
Return scallops and bacon to the sauce, and stir gently to incorporate.
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28
Let cook over medium heat for another 5 to 6 minutes to ensure that the scallops are cooked through.
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29
Stir occasionally.
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30
The sauce will turn a reddish-brown color as a result of the flour cooking and turning into a bit of a roux.
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31
Serve over linguine or rice.
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32
We like at lot of scallops at my house, so for us this serves 2, but this could easily serve 4.
