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Go to shopping list. Combine bread crumbs, Parmesan cheese, olive oil, and parsley in a bowl. Cook bacon in a skillet over medium heat until golden but not crisp, 5 to 7 minutes.
Transfer bacon to a paper towel-lined plate. Drain bacon fat from skillet until there is about 1 tablespoon fat left in the skillet.
Remove scallops from skillet. Wipe fat from skillet and add butter; cook and stir green bell pepper, onion, roasted red peppers, and garlic until fragrant and tender, 2 to 3 minutes.
Add white wine; cook and stir for 1 minute. Add chicken broth and simmer for 1 minute; season with salt and pepper. Mix bacon and scallops into bell pepper mixture and transfer to a baking dish; top with bread crumb mixture.
I hope you all enjoy my version of this dish. Add Ingredients to Grocery List. Place chopped bacon, red bell pepper, and onion into a large skillet.
Cook ingredients on medium - medium high until bacon is fully cooked. When mixture is cooked through. Add in 3 cloves of pressed garlic.
Cook for one minute. Drain off most of the bacon grease. Move mixture to a platter and set aside. Add 2 tablespoons of Olive oil.
Add in the cut up pieces of chicken. When chicken is almost cooked through and no pink shows. Add in the remaining press clove of garlic.
Stir Chicken and garlic for one minute over medium heat. Add the pepper onion bacon mixture back into pam. Add in the wine, Italian seasoning, red pepper flakes salt and pepper to taste.
Cook mixture until wine is reduced in half. Add in the chicken stock and butter. Bring to a boil. Reduce heat to medium and cook for 5 to 10 minutes.
Remove pan from heat. Mix arrowroot or cornstarch with tablespoons of chicken stock. Add to the chicken mixture in pan. Stir frequently until thickened.
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Jacksonville , Park Street Jacksonville, Jacksonville , Riverplace Boulevard Doub This is a luxurious appetizer served up with a crusty bread and roasted garlic.
Added to shopping list. Go to shopping list. Combine bread crumbs, Parmesan cheese, olive oil, and parsley in a bowl.
Cook bacon in a skillet over medium heat until golden but not crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate.
Drain bacon fat from skillet until there is about 1 tablespoon fat left in the skillet. Remove scallops from skillet. Wipe fat from skillet and add butter; cook and stir green bell pepper, onion, roasted red peppers, and garlic until fragrant and tender, 2 to 3 minutes.
Add white wine; cook and stir for 1 minute.