Carbonara with Pan Seared Scallops

Carbonara with Pan Seared Scallops 

12 - 16 large scallops

2 tbsp olive oil 

2 tbsp butter 

Salt and pepper 

1 lb bacon

1 shallot, finely sliced 

1 cloves garlic, minced 

3 egg yolks 

1 cup heavy cream 

1 cup Parmesan cheese, shredded 

8 oz pasta, spaghettini or capellini 

Salt and pepper to taste  

In a large skillet cook bacon until crisp. Drain fat and add sliced shallot and minced garlic. 

While bacon is cooking, mix together cream, egg yolks and 3/4 of the cheese in a medium bowl and set aside. Cook pasta, drain and set aside until bacon is finished 

Add pasta to skillet and toss well. Add cream mixture to skillet, toss untill well combined and transfer to a serving platter. 

To prepare scallops, blot dry with paper towels to remove excess moisture and season with salt and pepper on both sides. Heat oil in a large skillet over medium high heat. Add scallops and sear for 2 minutes, turn to sear other side. Add butter and spoon over scallops cooking for an additional 2 minutes. Transfer to a paper towel lined plate and serve over pasta. 

Substitute large shrimp for scallops, sautée in large skillet until pink.