Scallops and Bacon with Alfredo Pasta and Peas

Happy Sunday! Here is what was for dinner tonight!

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Scallops and Bacon with Alfredo Pasta and Peas

Ingredients

1 pound Scallops- dry well and season both sides with salt and pepper
1/2 pound bacon
1/2 onion, chopped
2 cloves garlic, minced
1 cup frozen peas
1 container of your favorite Alfredo Sauce
one container of pasta- I used fresh Angel Hair (from the fridge section)
2 tablespoons butter
1/2 cup grated Parmesan Cheese

Directions

Boil water and cook pasta.

Cook your bacon off in a cast iron skillet. Drain on paper towels and tent with aluminum foil. Chop when it has cooled off a bit.

Turn down heat add your onions and garlic for about 5 minutes. Move your onions and garlic toward the edges and add in your scallops. Cook on medium high heat for 2 minutes per side. Do not overcook!!!

Take out the scallops and add in your frozen peas, butter, sauce, and cheese. Mix well. Add in your pasta. If too thick, add in a bit of pasta water. Top with bacon and scallops!

I wasn’t sure how the girls would like the scallops, but they gobbled them up!

Fish Friday- Cod and Trout Cooked in Herb Butter

Evening guys! Happy Friday! Today the girls and I had a fun day. We went to get our nails done, which was super fun and relaxing. Then we went to lunch and the grocery store. I went to The Fresh Market to see what kind of fish they had. I ended up buying 2 kinds; Rainbow trout and cod. I served with a side of couscous and broccoli.

Tonight I prepared them so simply. For the cod, I dredged both sides in flour. I melted half a stick of butter with rosemary, sage, and thyme. Then I put in the fish and cooked the first side for about 6 minutes. The I flipped it and cooked the other side for 3 minutes. ***COOKING TIME DEPENDS ON THE THICKNESS OF THE FISH. Thinner fillets will take less time.

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With the trout, I dredged both sides in equal parts corn meal and flour. I melted half a stick of butter with rosemary, sage, and thyme. I cooked the trout skin side down for about 3-4 min or until browned and crisp. Then I carefully turned the fillet over and continued cooking until just cooked through, about 3 more
minutes.

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Both turned out so good! Looking forward to heading to the farmer’s market in the morning… thinking of getting some fresh shrimp from the seafood guy for dinner tomorrow night!