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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 5 pieces - Bacon
  • 1 pounds - Scallops
  • 1 - yellow onion, diced
  • 7 stalks - asparagus, diced
  • 4 cloves - garlic, diced
  • 1 cans - full fat coconut milk, Refrigerate for 30 minutes, then use the cream on top
  • 4 tablespoons - organic butter, Organic Valley Pasture Butter, Kerry Gold butter
  • dashes - nutmeg
  • - salt and pepper, to taste
  • Directions:

    In a medium skillet cook bacon until crispy. Remove bacon and place on paper towel. Add scallops to bacon fat and simmer until cooked through. Remove scallops. Add onion and asparagus and cook until almost done, then add garlic and simmer until garlic becomes fragrant. Add the cream from the coconut milk, butter, salt, pepper, and nutmeg. Mix together and simmer until butter is melted and all incorporated. Add the scallops back in, and crumble the bacon in. Mix well. Enjoy!

    Brief Description

    A delicious, paleo friendly, Alfredo by Every-Body Benefits! Serve over brown rice, or cauliflower rice if you are grain free!

    Main Ingredient:

    Scallop, Bacon

    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min



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    Posted On:

    August 8, 2013

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