for Scallops
12-16 large scallops (3-4 per person)
2 tbsp. olive oil
2 tbsp. butter
Salt & Pepper
for Carbonara:
8 slices of thick cut bacon diced (I try to find bacon with less fat, or cut away excess fat)
1 shallot finely sliced
1 clove garlic (leave whole)
4 green onions
2 egg yolks
1/2 cup cream
1 cup parmigiano reggiano grated
fresh ground pepper
pasta of your choice (I used Linguine, but most recipes use Spaghetti)
Instructions
See full instructions on : artandthekitchen.com
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