Scallops Linguine with Bacon, Mushrooms and Peas in a Mustard Cream Sauce

 So the name doesn't roll off the tongue but this is still a pretty tasty dish.

Linguine

• 6 oz Linguine

As you prepare the rest of the food boil the linguine in your biggest pot with a large pinch of water. You know how to cook pasta, right?

Scallops et al.

• 2 strips bacon, cut into lardons (tiny little strips)
• 1/4 white onion, diced
• 3-4 large button mushrooms, diced
• 6 oz bay scallops
• 1/4 cup frozen peas (fresh or frozen; not canned)
• Salt and pepper

Saute the bacon in a stainless steel pan. (Ok, you can use non-stick, and I won't tell if you do, but technically your sauce won't be as tasty.) When it's nice and crispy, drain onto paper towels. Drain excess grease and add the onion and mushrooms; saute until soft. Next add the scallops; cook for about 30 seconds to a minute then add the peas, salt and pepper. As soon as the scallops are cooked through (it won't take long), add the bacon back to the pan and move everything to a bowl while you make the sauce.

Mustard Cream Sauce

• 1 cup white wine
• 2 cups chicken stock (I cheated here and used a white wine- and herb-infused chicken stock)
• 2 Tbsp whole-grain mustard
• 2 Tbsp parmesan cheese
• 2 Tbsp heavy cream

Deglaze the pan with the white wine, scraping all the yummy bits off the bottom. Add the stock and keep over medium-high heat until reduced to about 1/3. It should thicken to coat the back of a spoon. Add the mustard, cheese, and cream, and stir over heat until well blended.

Toss together the linguine, sauce, and scallop mixture, and enjoy.