Scallop and Bacon Toss

• 8 ounces vermicelli
• 4 slices bacon, cut in 1/2 inch pieces
• 12 cup green bell pepper, chopped
• 13 cup green onion, cut in 1/2 pieces
• 1 garlic clove, minced
• 14 teaspoon crushed red pepper flakes
• 12 ounces bay scallops (or shrimp)
• 1 large tomatoes

1. Cook vermicelli as package directs drain.
2. In large skillet, over medium-high heat, cook bacon until crisp.
3. Remove and set aside.
4. Drain reserving 2 tablespoons of drippings.
5. Add bell pepper, green onions, garlic and crushed red pepper flakes.
6. Cook 4 to 5 minutes or until vegetables are tender crisp, stirring occasionally.
7. Add scallops and cook 3 minutes or until done.
8. Add tomato; heat through.
9. Toss with vermicelli and reserved bacon.
10. Makes 6 (1 cup) servings.

vermicelli, bacon, green bell pepper, green onion, garlic, red pepper, bay scallops, tomatoes

Taken from www.food.com/recipe/scallop-and-bacon-toss-240830 (may not work)