Pan Seared Scallop Pasta with Creamy Bacon Sauce
User Reviews
4.1
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
761 kcal
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Course
Main Course
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Cuisine
Italian
Pan Seared Scallop Pasta with Creamy Bacon Sauce
Description
This pasta recipe starts with chopping bacon, cooking it until crisp, and reserving some to add later. The onion and garlic are sautéed in the bacon fat, then deglazed with white wine, which reduces to concentrate flavor. Heavy cream and half the bacon pieces are simmered to create a thick, silky sauce seasoned with salt, pepper, and lemon juice. Meanwhile, spaghetti is cooked just under package time to remain firm, then combined with the sauce using reserved pasta water to achieve proper consistency.
Scallops are pan-seared separately in olive oil and butter until golden and cooked through, then plated atop the pasta. Fresh parsley garnish brightens the dish. This method ensures scallops are not overcooked and ensures a well-balanced mix of textures: creamy sauce, tender pasta, crispy bacon, and flavorful scallops.
Variations in onion type and substituting wine with broth are possible for dietary needs. Cooking scallops in order facilitates even cooking. Overall, the dish suits dinner menus featuring seafood and rich sauces, pairing well with light sides or a simple salad.
Ingredients
- 6 lices Bacon
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion see note 1, small
- 1 garlic clove
- ⅓ cup white wine - see note 2
- ¾ cup heavy cream
- salt
- black pepper
- 1 lemon
- parsley for garnish, fresh
- 12 oz spaghetti
- 12 scallops
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Chop the bacon into small pieces.
- Peel and chop the onion and garlic and set to one side for later.
- Place a skillet over a medium flame, add the oil and cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon from the pan, leaving the bacon grease behind.
- Add the chopped onion to the skillet and cook over a medium heat until softened. Add in the garlic and fry gently for 30 seconds before pouring in the white wine (or stock). Cook until the liquid has reduced by half.
- Reduce the heat and add in the heavy cream and half of the cooked bacon. Bring to a low simmer and cook gently for 5 minutes to thicken, then keep warm over a very low heat.
- Whilst the sauce is simmering cook the pasta in a large pot of salted boiling water for 1 minute less than the packet suggests.
- Before draining the pasta reserve 2 cups of the pasta cooking water then drain the pasta and add it to the cream sauce along with ¼ cup of the cooking water. Stir well to coat the pasta, adding more cooking water as required. Then set to one side until the scallops are cooked. (You may need extra cooking water before you serve)
- Ensure the scallops are dry by patting them with paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.
- Place a heavy non-stick fry pan over a medium high heat and add the oil. Let the oil get smoking hot.
- Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually starting at 12 o’clock and working around the outside of the pan.
- Cook the scallops for 90 seconds on one side.
- Turn the heat off under the pan and add the butter.
- Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o’clock and working around in the same order you added the scallops. (see note 3)
- Once the butter has stopped sizzling, give the pasta a stir, add in the remaining bacon, adding more cooking water if needed, then serve the pasta with 3 scallops on top.
- Add lemon zest to the top and a small spritz of lemon juice.
- Garnish with fresh herbs and black pepper then serve immediately.
Notes
- Any type of onion—brown, red, or white—works for the sauce.
- Use broth or stock in place of white wine if preferred, choosing vegetable, chicken, or seafood varieties.
- Cook scallops sequentially to avoid uneven cooking and ensure all are properly seared.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 72g | 24% |
| Protein | 22g | 44% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 101mg | 34% |
| Sodium | 445mg | 19% |
| Potassium | 472mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 63mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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