- 8 slices Safeway SELECT Naturally Smoked Bacon, chopped
- 1 1/2 cups chopped onion
- 1 pound bay scallops, rinsed and patted dry
- 2 cloves garlic, minced
- 1 pound Safeway SELECT Fresh Egg Linguine or other fresh linguine, such as spinach
- 1 1/4 cups O Organics reduced-sodium chicken broth
- 1/4 cup dry white wine
- 2 teaspoons minced fresh thyme leaves
- 5 tablespoons Lucerne Light Sour Cream
- 4 teaspoons cornstarch, dissolved in
- 3 tablespoons water
- In a 5- to 6-quart pan over high heat, bring 3 quarts of water to a boil.
- While water heats, place bacon in a 10- to 12-inch frying pan over medium-high heat. Cook, stirring often, until bacon begins to brown, about 7 minutes. Add onion and cook, stirring often, until onion is limp and tastes sweet, about 5 minutes more. Add scallops and garlic, and stir constantly until scallops are just barely opaque in the center (cut to test), 2 to 3 minutes. With a slotted spoon, transfer bacon, onion, and scallop mixture to a bowl and set aside.
- When water boils, add linguine and cook until tender to bite, 2 to 3 minutes. Drain, rinse with hot water, then drain well.
- Meanwhile, to frying pan add broth, wine, and thyme. Stir to scrape free any browned bits on pan bottom. Bring to a boil over high heat. Whisk in sour cream until smooth. Bring to a simmer, then whisk in cornstarch mixture until thickened.
- Immediately add scallop mixture to sauce and stir until heated through. Transfer linguine to a large bowl and top with scallops and sauce. Mix thoroughly and serve immediately.