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
Scale
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.
