Bacon garlic scallop spaghetti twirls al dente pasta through a silky heavy cream sauce built on rendered bacon fat, sizzling garlic, and grated Parmesan, then tops it with golden seared scallops that stay tender and sweet in the middle.
It looks like something from a dinner out, but it comes together in a single skillet and a pot of boiling water in about thirty five minutes. The salty bacon, sweet scallops, and rich cream balance each other, and the garlic ties every part of the plate together.
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Why This Bacon Garlic Scallop Spaghetti Recipe Works
Bacon fat carries the flavor. Cooking the garlic in the rendered fat gives the sauce a smoky, savory base that olive oil alone cannot deliver.
A hot, dry pan sears scallops properly. Patting them dry and cooking them in a single layer gives a golden crust outside and a tender, almost translucent center.
Parmesan thickens the cream. The grated cheese melts into the sauce and adds a nutty saltiness, so the sauce coats the spaghetti instead of pooling on the plate.
Ingredients for Bacon Garlic Scallop Spaghetti
- You need eight ounces of spaghetti, one pound of sea scallops, four slices of bacon, one cup of heavy cream, three cloves of garlic, and two tablespoons of olive oil.
- You also need half a cup of grated Parmesan cheese, a quarter teaspoon each of salt and black pepper, and two tablespoons of chopped fresh parsley for the finish.
Sea scallops: Choose dry packed scallops if you can. Pull off the small side muscle and pat them very dry so they sear instead of steam.
Bacon: Cook it until crisp, then crumble it. Thick cut bacon keeps its crunch well in the creamy sauce.
Garlic: Mince it fine and cook it only until fragrant, because browned garlic turns bitter and spoils the sauce.
Heavy cream: It makes the sauce silky and stable. Half and half works, but the sauce will be thinner.
Spaghetti: Cook it in well salted water until just al dente, and save a half cup of the pasta water to loosen the sauce.
How to Make Bacon Garlic Scallop Spaghetti
1. Boil the pasta. Cook the spaghetti in salted boiling water until al dente, reserve a little pasta water, then drain.
2. Cook the bacon. Cook the bacon in a large skillet until crisp, move it to a paper towel, and leave the fat in the pan.
3. Sear the scallops. Heat the olive oil with the bacon fat, add the dry scallops in one layer, and sear them for two minutes per side until golden and the centers reach 145 F, then set them aside.
4. Make the sauce. Cook the garlic in the same pan for thirty seconds, pour in the cream, and simmer gently until slightly thickened.
5. Combine. Stir in the Parmesan, then toss in the spaghetti and bacon, adding pasta water as needed, and season with salt and pepper.
6. Serve. Divide the pasta among four plates, top with the scallops, and sprinkle with parsley.
How to Serve Bacon Garlic Scallop Spaghetti
Serve the pasta right away while the sauce is silky and the scallops are warm. Italian house salad cuts through the cream, mozzarella cheesy garlic bread mops up the sauce, and pan seared sea scallops and lemon garlic baked halibut suit a seafood menu.
How to Store and Reheat Bacon Garlic Scallop Spaghetti
Seafood and cream do not keep well, so refrigerate any leftovers within two hours and eat them within one day. Reheat gently on the stove with a splash of milk or cream, and stop as soon as the pasta is hot so the scallops do not turn rubbery. Do not freeze the dish.
Tips and Variations for Bacon Garlic Scallop Spaghetti
Flag the allergens. This dish contains shellfish, milk, wheat, and pork, so label it clearly for guests with allergies.
Cook seafood safely. Scallops should reach 145 F in the center, and leftovers should be heated until steaming hot.
Dry the scallops. Moisture prevents browning, so blot them with paper towels just before they go in the pan.
Do not move them. Let each side sear undisturbed for two minutes so a golden crust forms.
Season carefully. Taste the sauce first, since the bacon and Parmesan already add plenty of salt.
Use pasta water. A few spoonfuls of starchy water loosen the sauce and help it cling to the spaghetti.
Add a finish. A squeeze of lemon or a pinch of red pepper flakes brightens the rich sauce.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling and cooking of shellfish.
Frequently Asked Questions About Bacon Garlic Scallop Spaghetti
How do I keep bacon garlic scallop spaghetti from getting rubbery?
Sear the scallops for only two minutes per side and add them back to the dish at the very end.
Can I use frozen scallops in bacon garlic scallop spaghetti?
Yes. Thaw them overnight in the refrigerator, drain them, and pat them very dry before cooking.
Can I make bacon garlic scallop spaghetti ahead of time?
Cook the pasta and sauce ahead, but sear the scallops just before serving for a tender texture.
Can I use shrimp instead of scallops?
Yes. Shrimp cooks in about three minutes, so sear it briefly and follow the same steps.
What wine pairs with this pasta?
A dry white wine with good acidity cuts through the cream and suits the sweet scallops.
Bacon Garlic Scallop Spaghetti
Equipment
- Large skillet
- Large pot
- Tongs
- Paper towels
Ingredients
Main Ingredients
- 8 oz spaghetti
- 1 lb sea scallops patted dry
- 4 slices bacon cooked and crumbled
- 1 cup heavy cream
- 3 cloves garlic minced
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
Cooking
- Pasta. Cook the spaghetti until al dente and drain.
- Bacon. Crisp the bacon and keep the fat in the pan.
- Scallops. Sear in olive oil and bacon fat for two minutes per side to 145 F.
- Sauce. Cook the garlic, add the cream, and simmer, then stir in the Parmesan.
- Finish. Toss with the pasta and bacon, top with scallops and parsley.
