Parmesan Kale Fettuccine with Bacon Wrapped Scallops

Home cooked meals always taste better when crafted with local ingredients. Perfect Supplements is located in Rhode Island, which means we have some of the freshest seafood around. This dish combines nutritional powerhouses such as kale and coconut oil with local luxuries like scallops and thick cut bacon to create a dish that is truly delicious. As a bonus, if you use brown rice pasta this dish is completely gluten-free!

Parmesan Kale Fettuccine
with Bacon Wrapped Scallops
12 local sea scallops
1/2 pound local bacon
2 tbs. local butter
1 tbs. Perfect Coconut Oil
2 cloves of garlic, minced
3 bunches of kale, de-stemmed
1 box of brown rice pasta
freshly grated parmesan cheese
sea salt and cracked black pepper


Directions: Bring a pot of water to a boil. Cook pasta according to directions. Grease a baking pan with coconut oil and pre-heat oven to 400 degrees. Wrap each scallop with 1/2 slice of bacon and secure with a toothpick. Bake for 8 minutes, flip scallops, and continue baking for another 8 minutes. While scallops are baking, saute kale and garlic in a large skillet with 2tbs. of local butter over medium heat for about 5 minutes. Season with sea salt, cracked black pepper and parmesan cheese. Add cooked pasta and stir to combine. Remove pasta and garnish with parmesan cheese and bacon wrapped scallops. Recipes makes 2-3 large servings.

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