Ingredients
(6) Jumbo Scallops
(9) bacon strips
(6) frozen shrimp, chopped and de-tailed
(2) Cloves Garlic, crushed;
1/4 c. Brown Mushrooms, sliced;
Jarlsburg cheese (shredded)
Mozzarella cheese (shredded)
1 tsp. Tarragon
1/4 c. Fresh Parsley (minced)
1 1/2 T. Thyme
1/2 tsp. Garlic Chili paste
3/4 c. milk or light cream
1/2 c. white wine
1/4 c. lemon juice
1/3 c. red onion (chopped fine)
1/2 c. white onion (sprouts) or green onions
Black pepper
Preparation
Start with blooming white onion tops in a small - medium frying pan; Add thyme, fresh parsley; wine; chili paste, crushed garlic, mushrooms, cream and lemon juice to taste; Add Jarlsburg cheese with red onions slowly to melt; add chopped (6) shrimp and three pieces of cooked bacon (crumbled). Heat through; add mozzarella and tarragon, black pepper to taste. Continue to simmer, adjusting flavors with wine, and lemon as needed. Mixture should be thick. Meanwhile heat boiling water for pasta; wrap jumbo scallops with remaining pieces of raw bacon and secure with toothpick; grill until bacon is cooked through and scallops medium-rare (or to taste); Remove toothpicks before serving. Cook egg noodles for 8 minutes (or until desired texture) and strain; place scallops on bed of pasta, pour sauce over scallops and pasta and serve with garlic bread and small green salad.
