Date Night Bay Scallop Fettuccine with White Wine and Garlic

1 . Stage

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.

2 . Stage

Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.

3 . Stage

Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.

4 . Stage

Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.

5 . Stage

Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.

6 . Stage

Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.

7 . Stage

Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.