Creamy Garlic Scallop Spaghetti with Bacon
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings: 4 Servings
Calories: 992 kcal
Author: Barry C. Parsons
Ingredients
¾ pound dry spaghetti
4 slices crisp cooked bacon chopped
1 pound medium sized scallops
Salt and pepper to season
3 tablespoons olive oil
6 cloves minced garlic
½ cup white wine
1 cup low sodium seafood stock or chicken stock
1½ cups whipping cream
2 large tomatoes center pulp removed and diced small.
½ cup grated Parmesan cheese
Instructions
Cook the dry spaghetti to al dente in salted water and drain.
Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
Season the scallops with salt and pepper and pan sear them in the bacon fat for only about 1½ to 2 minutes per side and set aside with the bacon.
Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
Add the white wine and seafood stock and simmer quickly for a few minutes until the liquid has reduced by about ⅓. Add the cream and simmer for an additional 2 minutes.
Season with salt and pepper if needed, then add the bacon, tomatoes and the scallops to the sauce. Simmer for only a minute or two to warm the scallops through before adding the cooked pasta and Parmesan cheese.
Toss together the pasta and sauce very well before serving.
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