8 oz. dry angel hair pasta
2 strips bacon (for garnish)
1 lb. sea scallops
1 cup of cream
1 tsp. paprika
½ tsp.7 Chili Blend Hot Pepper Seasoning
¼ tsp. ground ginger
½ cup tomatoes, finely chopped
1.Cook pasta according to directions, drain, and set aside.
2.Microwave bacon on high power until crisp, about 2 minutes. Crumble and set aside for garnish.
3.Heat a nonstick pan on medium heat.
4.Add scallops and cook until browned and slightly translucent in the center, 1-2 minutes per side.
5.Remove to a plate.
6.Pour cream into pan, scraping in any bits on the sides and bottom. Cook over low heat stirring frequently until sauce is reduced by one third, about 5 minutes.
7.Stir in paprika, 7 Chili Blend Hot Pepper Seasoning, ginger, and tomatoes.
8.Return scallops to the pan and cook until heated through.
9.Serve scallops and sauce over pasta.