Scallop & bacon fettuccine

1/2  lb.		Fettuccine
1  pinch		Salt
1  tablespoon		Extra Virgin Olive Oil
6  slices		Sliced Bacon - cut to 1/4 inch pcs
1		Red Onion - cut 1/4 inch dice
1  tablespoon		Minced Ginger
1-1/10  lb.		Sea Scallops
1/2  cup		Dry White Wine
1/2  cup		Low Sodium Chicken Broth
1/2  cup		Greek Yogurt
1/2  lb.		Baby Spinach
2  tablespoons		Parsley
1  pinch		Pepper

Tip: For nutritional information on all the ingredients in Scallop & bacon fettuccine just click on each ingredient name. Then adjust the serving size for any Scallop & bacon fettuccine ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook pasta to al dente - about 10 min. Drain & add to bowl filled with ice water. When cool, drain & transfer to bowl. Coat lightly with oil. Fry bacon. Drain on paper towel. Heat wok over medium heat. Add 1 Tbsp oil. When hot, add onion & ginger, stir frying until soft - 3 minutes. Add scallops & stir fry about 1 min. Add wine & stock, deglaze & allow liquid to reduce by one quarter - 1-2 min. Add yogurt, all but 1 Tbsp of bacon, pasta, spinach & parsley. Toss gently to blend & heat thru - about 2 min. Season w/salt & pepper. Divide among 4 plates, garnish w/parsley & reserved bacon.