Spaghetti with Sauteed Canadian bacon in a Grapefruit White Sauce

¼ cup Quaker Oats Old-Fashioned Oats

Garlic powder

1 grapefruit

Onion powder

Salt and pepper

1 pound dry spaghetti

1 pound 10-12 count sea scallops

1 tablespoon butter

1 tablespoon olive oil

20-30 grape tomatoes

4-5 slices Rose Packing Co. Canadian bacon

2 green onions

⅓ cup white wine

3-4 tablespoons fresh goat cheese

Fresh basil, chopped (optional)

Heat oven to 350 degrees.

Spread the oats onto a baking sheet pan in a single layer. Sprinkle evenly with garlic powder and place in a 350 degree oven for about 10 minutes to toast. Once cooled, chop finely; this will become a breadcrumb-like topping for the dish.

Cook pasta according to package directions.

Juice half the grapefruit into a bowl. Add a few shakes of garlic powder, onion powder and a pinch each salt and pepper. Add the scallops to marinate 15-60 minutes.

In a nonstick pan or skillet over medium heat, add the butter and olive oil. Cut the tomatoes in half and cut the Canadian bacon into ¼-inch cubes and add both to the butter mixture. Slice the green onions up to the white part and add into the mixture as well. Season with salt and pepper and saute for 4 to 5 minutes.

Add the juice from the remaining half of the grapefruit and season with garlic powder and onion powder — a few good shakes each. Cook 2 to 3 minutes and then add the white wine. Bring to a boil, reduce heat and simmer for 4 to 5 minutes. Add 2 tablespoons of the goat cheese and mix slowly, allowing the cheese to melt into the sauce.

Drain the pasta, making sure to leave a spoonful or two of pasta water in the bottom of the pot. Pour the pasta directly into the sauce pan and toss until evenly coated.

In a separate stainless steel frying pan over medium high heat, drizzle a small amount of olive oil, just enough to barely coat the pan. Remove the scallops from the marinade and sear for about 3 minutes per side. They should be slightly firm and be nicely browned when finished.

Pour the pasta into a serving dish and top with the seared scallops. Top with the garlic toasted oats and crumble the remaining goat cheese on top. You can top with chopped basil if you have some handy to add some freshness and color.

Serves five to six.

Cook’s note: You can substitute chicken or shrimp for the scallops, but scallops work with this recipe because they’re lighter and can absorb more of the flavor from the grapefruit.

Jamie Andrade