Bacon Garlic Scallop Spaghetti
Spaghetti in a bacon, garlic, and Parmesan cream sauce topped with golden seared scallops.
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.
Notes
Substitutions: Shrimp replaces scallops, and half and half replaces heavy cream.
Tips: Dry the scallops and do not overcook them.
Storage: One day refrigerated. Do not freeze.
Nutrition is calculated for one serving.