If you crave a dish that truly feels like a celebration on your plate, look no further than this Creamy Tuscan Spaghetti with Jumbo Scallops Recipe. Imagine silky spaghetti bathed in a luscious, garlicky cream sauce, studded with golden seared jumbo scallops and crowned with crispy bacon bits. Every bite brings a divine combination of rich textures and fresh flavors that will impress any seafood lover and comfort food fan alike. This recipe is one of those gems that come together quickly, yet deliver an incredibly indulgent result perfect for weeknights or special occasions.
Ingredients You’ll Need
Gathering these simple yet essential ingredients ensures each element of the dish shines through, from the savory sear on the scallops to the creamy, cheesy sauce that clings to every strand of spaghetti. Nothing fancy here, just quality components that work beautifully together.
- 8 oz spaghetti: Choose a good-quality pasta that will hold the sauce well without getting mushy.
- 1 lb jumbo scallops: Fresh or thawed scallops make all the difference, offering tender, buttery bites.
- 6 slices bacon, chopped: Adds irresistible smokiness and crunch that contrast the creamy sauce.
- 2 tablespoons olive oil: For sautéing garlic and scallops gently without overpowering flavors.
- 4 cloves garlic, minced: Essential for that fragrant Tuscan depth and perfect aromatic base.
- 1 cup heavy cream: The heart of your creamy sauce, creating richness and smooth texture.
- 1/2 cup grated Parmesan cheese: Provides nutty, salty umami that rounds out the sauce perfectly.
- Salt and pepper to taste: Simple seasoning to enhance every ingredient.
- Fresh cilantro leaves for garnish: A bright, fresh finish that adds color and a subtle herbaceous note.
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Step 1: Cook the spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti until it’s perfectly al dente. This means the pasta should have just the right amount of bite, holding up beautifully under the creamy sauce without becoming mushy. Drain and set aside, reserving a little pasta water just in case you need to loosen the sauce later.
Step 2: Crisp the bacon
In a large skillet over medium heat, cook the chopped bacon until it’s wonderfully crispy. This step builds layers of texture and smoky flavor that will elevate the dish. Remove the bacon and let it drain on paper towels, keeping that bacon fat in the pan for searing the scallops — this adds incredible depth.
Step 3: Sear the jumbo scallops
Pat your jumbo scallops dry to ensure a beautiful golden crust and place them in the hot skillet with the reserved bacon fat and olive oil. Sear for about 2 minutes on each side until they develop a caramelized color but remain tender and moist inside. Remove and set aside carefully.
Step 4: Sauté garlic
Using the same skillet, add minced garlic to the oil and cook just until fragrant and golden. Garlic plays a starring role here, infusing every bit of the cream sauce with that unmistakable Tuscan aroma.
Step 5: Make the creamy sauce
Pour in the heavy cream and bring it to a gentle simmer, allowing it to thicken slightly. Stir in the grated Parmesan cheese, letting it melt smoothly into the sauce. The combination of cream and cheese creates a velvety texture that clings gorgeously to the spaghetti.
Step 6: Season and combine
Season the sauce with salt and freshly cracked pepper according to your taste preferences. Toss the cooked spaghetti into the pan, mixing thoroughly so every strand is coated in the luscious sauce. Use a splash of reserved pasta water if needed to loosen the sauce and help it embrace the pasta perfectly.
Step 7: Plate with the finishing touches
Divide the creamy spaghetti among your plates, then gracefully top each serving with the seared jumbo scallops and crispy bacon bits. The contrasting textures between tender pasta, juicy scallops, and crunchy bacon make each bite a pure joy.
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Garnishes
Finishing the dish with fresh cilantro leaves not only adds a vibrant green pop but also a subtle citrusy freshness that cuts through the richness beautifully. For a little extra flair, consider a sprinkle of freshly grated Parmesan or a light drizzle of good olive oil to make it glisten.
Side Dishes
This decadent Creamy Tuscan Spaghetti with Jumbo Scallops Recipe pairs wonderfully with crisp, simple sides. A fresh green salad with a tangy vinaigrette brings balance, while roasted vegetables like asparagus or broccolini add a lovely charred dimension that complements the creaminess.
Creative Ways to Present
For an elegant dinner, serve the spaghetti in shallow bowls allowing the scallops and bacon to shine front and center. Adding edible flowers or microgreens can elevate the visual appeal, turning your plate into a feast for both the eyes and palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the creamy Tuscan spaghetti with jumbo scallops in an airtight container in the refrigerator. It’s best eaten within 2 days to maintain the delicate flavor and texture of the scallops and sauce.
Freezing
This dish is not ideal for freezing because the scallops can become rubbery and the cream sauce may separate when thawed. For best results, prepare fresh or freeze just the cooked spaghetti and sauce (without scallops) and add fresh scallops when reheating.
Reheating
Reheat leftovers gently on low heat in a skillet, stirring occasionally and adding a splash of cream or milk to restore the sauce’s silky consistency. Avoid microwaving if possible, as it tends to dry out the scallops and pasta unevenly.
FAQs
Can I use frozen scallops for this Creamy Tuscan Spaghetti with Jumbo Scallops Recipe?
Yes, you can use frozen scallops, but make sure they are fully thawed and patted dry before cooking. This helps achieve a beautiful sear and prevents excess moisture from diluting the sauce.
What can I substitute for heavy cream in this recipe?
You can use half-and-half combined with a bit of butter to mimic the richness of heavy cream, or coconut cream for a dairy-free option, though the flavor profile will be slightly different.
Is bacon essential or can it be omitted?
The bacon adds a lovely smoky crunch that contrasts the creaminess, but you can omit it if you prefer a lighter or pescatarian version. Consider adding sautéed mushrooms or sun-dried tomatoes for a different flavor boost.
How do I prevent scallops from sticking to the pan?
Make sure your scallops are very dry before cooking and that the pan and oil are hot enough before adding them. Avoid moving them around too much—let them develop a crust for a couple of minutes before flipping.
Can I use a different type of pasta?
Absolutely! While spaghetti works beautifully, feel free to try fettuccine, linguine, or even pappardelle. The key is choosing a pasta with enough surface area for the sauce to cling to.
Final Thoughts
Trying this Creamy Tuscan Spaghetti with Jumbo Scallops Recipe is like inviting a little Italian seaside magic right into your kitchen. It’s a wonderful blend of indulgent creaminess, savory bacon, and succulent scallops that’s surprisingly easy to pull off no matter your skill level. Whether you’re cooking for friends, date night, or simply treating yourself, this dish is sure to become one of your cherished favorites. So go ahead, gather your ingredients, and dive into this delicious adventure—you won’t regret it!
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Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Tuscan Spaghetti with Jumbo Scallops is a decadent and flavorful seafood pasta dish featuring perfectly seared scallops atop spaghetti tossed in a rich, garlicky cream sauce with crispy bacon and a hint of fresh cilantro for garnish. This elegant yet easy-to-make recipe balances the tender texture of scallops with the savory smoky bacon and creamy Parmesan sauce, making it ideal for a special dinner or impressive weeknight meal.
Ingredients
Pasta
- 8 oz spaghetti
Seafood
- 1 lb jumbo scallops, rinsed and patted dry
Meats
- 6 slices bacon, chopped
Other Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, usually around 8-10 minutes. Drain well and set aside.
- Cook bacon: In a large skillet over medium heat, add the chopped bacon. Cook until the bacon is crispy and browned, about 5-7 minutes. Remove the bacon from the skillet with a slotted spoon and drain on paper towels, reserving the bacon fat in the skillet.
- Sear scallops: Pat scallops dry again if needed. Increase the heat to medium-high. Add olive oil to the skillet with the bacon fat. Once hot, add the scallops, making sure not to crowd the pan. Sear each side for about 2-3 minutes until they develop a golden-brown crust. Remove scallops from the skillet and set aside.
- Sauté garlic: Reduce heat to medium. In the same skillet, add the minced garlic and sauté in the remaining oil and bacon fat until fragrant and lightly golden, about 1 minute.
- Make cream sauce: Pour in the heavy cream and bring to a gentle simmer. Stir occasionally for 2-3 minutes until it slightly thickens. Add the grated Parmesan cheese and stir until melted and the sauce is smooth.
- Season sauce: Season the cream sauce with salt and freshly ground black pepper to your taste.
- Toss spaghetti in sauce: Add the cooked spaghetti to the skillet with the sauce. Toss well to ensure the pasta is evenly coated.
- Serve: Plate the creamy spaghetti and top with the seared scallops and crispy bacon pieces. Garnish with fresh cilantro leaves for a burst of color and freshness. Serve immediately.
Notes
- Make sure scallops are thoroughly dried before searing to achieve a perfect golden crust.
- The reserved bacon fat adds depth to the sauce but adjust olive oil amount depending on how much fat is left.
- Feel free to substitute fresh parsley for cilantro if preferred.
- Use freshly grated Parmesan cheese for best melting and flavor.
- This recipe can be doubled for a larger group but sear scallops in batches to avoid crowding the pan.
