Imagine a plate of creamy, decadent pasta that combines the delicate sweetness of perfectly seared scallops with the irresistible crunch of crispy bacon. This Scallop and Bacon Pasta is not just a meal; it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. With restaurant-quality flavors that you can easily create in your own kitchen, this recipe promises to elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 8 oz scallops
- 4 slices of bacon, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the 8 oz of pasta and cook according to the package instructions until al dente. This usually takes around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the scallops. Pat the 8 oz of scallops dry with paper towels to remove excess moisture. This will help them sear properly. Season both sides with salt and pepper to taste.
- In a large skillet over medium heat, add the 4 slices of chopped bacon. Cook the bacon until it is crispy, which should take about 5-7 minutes. Once done, use a slotted spoon to remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess grease. Leave the bacon fat in the skillet.
- In the same skillet with the bacon fat, add the minced garlic (2 cloves) and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Next, add the seasoned scallops to the skillet. Sear the scallops for about 2-3 minutes on each side, or until they are golden brown and cooked through. They should be opaque in the center. Once cooked, remove the scallops from the skillet and set them aside.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta. Add the drained pasta to the skillet with the garlic and bacon fat. Toss to coat the pasta in the flavors.
- Pour in the 1/2 cup of heavy cream and stir to combine. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency. Allow the mixture to simmer for a couple of minutes to thicken slightly.
- Return the cooked bacon and scallops to the skillet, gently tossing everything together to combine. Season with additional salt and pepper to taste.
- Once everything is heated through, remove the skillet from the heat. Serve the scallop and bacon pasta immediately, garnished with freshly chopped parsley for a burst of color and flavor.
Tips
- Dry Your Scallops: The key to a golden-brown sear is ensuring your scallops are completely dry before cooking. Use paper towels to remove all moisture.
- High-Quality Ingredients Matter: Use fresh, large sea scallops and good quality thick-cut bacon for the best flavor.
- Don't Overcrowd the Pan: When searing scallops, make sure they have enough space between them. Overcrowding will cause steaming instead of a beautiful golden crust.
- Watch Your Garlic: Garlic burns quickly, so sauté it just until fragrant to prevent bitterness.
- Reserve Pasta Water: Always keep some pasta water on hand. Its starchy nature helps create a smoother, more cohesive sauce.
- Timing is Crucial: Cook scallops just until they're opaque in the center - about 2-3 minutes per side. Overcooking will make them tough and rubbery.
Nutrition Facts
Calories: 99kcal
Carbohydrates: 11g
Protein: 5g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 20mg
