If you are craving a dish that effortlessly combines elegance with comfort, the Creamy Tuscan Spaghetti with Jumbo Scallops Recipe is your new go-to. This scrumptious meal brings together perfectly seared jumbo scallops with a luscious, garlicky cream sauce, all tossed with al dente spaghetti. The crispy bacon bits add a contrasting crunch while fresh cilantro provides a vibrant touch to complete the experience. It’s a harmonious blend of flavors and textures that feels fancy enough for special occasions yet simple enough for a weeknight treat.
Ingredients You’ll Need
Getting the ingredients right is key to capturing the delicious essence of this recipe. Fortunately, the list is straightforward, and every component plays a vital role in building layers of flavor and delivering that irresistible creamy texture and fresh finish.
- 8 oz spaghetti: Choose good quality pasta for the perfect al dente bite that holds up well in the sauce.
- 1 lb jumbo scallops: Fresh and patted dry scallops are essential for a golden sear and tender interior.
- 6 slices bacon: Adds a smoky crunch that cuts through the creaminess beautifully.
- 2 tablespoons olive oil: The foundation for sautéing, offering a subtle fruity flavor.
- 4 cloves garlic, minced: Infuses the dish with a fragrant, robust aroma that wakes up every bite.
- 1 cup heavy cream: Creates the silky, indulgent base of the sauce.
- 1/2 cup grated Parmesan cheese: Brings a sharp, nutty depth and helps thicken the sauce.
- Salt and pepper to taste: Simple seasonings that enhance every ingredient’s natural flavors.
- Fresh cilantro leaves for garnish: Adds a bright, herbaceous finish that brightens the dish.
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a boil and cook your spaghetti until just al dente. This means the pasta should be tender yet still have a slight bite, which helps it soak up the creamy sauce without becoming mushy. Drain and set the spaghetti aside, ready to mingle with the sauce later.
Step 2: Crisp the Bacon
In a large skillet, cook the chopped bacon over medium heat until it’s perfectly crispy. The rendered bacon fat will enrich the pan’s flavor for later steps. Once done, transfer the bacon pieces to a paper towel-lined plate to drain excess fat but keep that mouthwatering crunch.
Step 3: Sear the Jumbo Scallops
Pat the scallops dry one more time before adding a splash of olive oil to the same skillet. Over medium-high heat, sear the scallops for about 2 minutes per side until they develop that glorious golden crust. This step is crucial for locking in the scallops’ natural sweetness and delivering a wonderful texture contrast. Remove them from the pan and set them aside for plating.
Step 4: Build the Creamy Sauce
Reduce heat slightly and sauté the minced garlic in the leftover bacon fat and olive oil until fragrant, about 30 seconds. Pour in the heavy cream and allow it to gently simmer, letting the flavors meld. Stir in the grated Parmesan cheese until the sauce is smooth and luscious. Season with salt and freshly cracked pepper, adjusting to taste to balance the richness.
Step 5: Combine Pasta and Sauce
Return the cooked spaghetti to the skillet and toss it thoroughly in the creamy sauce so every strand is richly coated. The sauce should cling beautifully, enveloping the pasta while leaving a silky finish on your plate.
Step 6: Plate and Garnish
Serve the creamy spaghetti topped generously with the seared jumbo scallops and crispy bacon pieces. Finish with a sprinkle of fresh cilantro leaves for that fresh, herbal pop that brightens every bite.
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Garnishes
Fresh cilantro is a fantastic finishing touch, lending the dish a burst of color and a refreshing lift. You might also consider adding a light drizzle of extra virgin olive oil or a few shavings of Parmesan for extra indulgence and beauty.
Side Dishes
This dish is quite rich, so pairing it with a light, crisp green salad dressed with lemon vinaigrette complements the creamy textures wonderfully. Roasted or steamed vegetables like asparagus or broccoli also make excellent sides to balance the meal.
Creative Ways to Present
Try serving the pasta in warm shallow bowls for an elegant look, placing scallops artfully on top like jewels. Alternatively, add edible flowers or microgreens alongside the cilantro for a truly stunning, restaurant-worthy presentation at your dinner table.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the spaghetti, scallops, and sauce separately in airtight containers in the refrigerator for up to two days. Keeping them separate helps preserve the sauce’s creaminess and prevents the scallops from becoming rubbery.
Freezing
This dish is best enjoyed fresh due to the delicate nature of the scallops and cream sauce, so freezing isn’t recommended as it can compromise texture and flavor significantly.
Reheating
When reheating, warm the sauce gently in a saucepan over low heat, stirring frequently, and then toss in the pasta to coat. Reheat scallops separately with care—quickly in a hot skillet or microwave on low power—to avoid overcooking and drying them out.
FAQs
Can I use other types of pasta instead of spaghetti?
Absolutely! While spaghetti works beautifully with this creamy sauce, fettuccine or linguine can also hold the sauce well and pair wonderfully with the scallops.
What can I substitute for jumbo scallops?
If jumbo scallops are hard to find, large sea scallops or even shrimp can be delicious alternatives, though cooking times will vary to prevent toughness.
Is it possible to lighten up this recipe?
You can swap the heavy cream for half-and-half or a coconut cream alternative, but keep in mind the sauce may be slightly less rich and creamy.
How do I know when the scallops are perfectly cooked?
They should have a golden crust on the outside and be opaque yet tender inside. Overcooked scallops become rubbery, so sear them quickly over high heat for best results.
Can I prepare any parts of this recipe in advance?
Yes! You can cook the spaghetti and bacon ahead of time and store them separately. The sauce is best made fresh, but prepping garlic and measuring ingredients earlier can save time.
Final Thoughts
I truly encourage you to give the Creamy Tuscan Spaghetti with Jumbo Scallops Recipe a try because it’s one of those special dishes that feels luxurious yet is surprisingly straightforward to make. Its addictive combination of creamy sauce, tender scallops, and crispy bacon always impresses without requiring a ton of fuss. Once you make it, I’m sure it will become a beloved recipe in your rotation for both casual dinners and unforgettable celebrations.
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Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Creamy Tuscan Spaghetti with Jumbo Scallops is a delightful blend of tender pasta, succulent seared scallops, crispy bacon, and a rich garlic-cream sauce infused with Parmesan cheese. Perfect for a special dinner, this dish balances creamy textures with savory flavors and a hint of fresh cilantro for garnish.
Ingredients
Spaghetti
- 8 oz spaghetti
Seafood
- 1 lb jumbo scallops, rinsed and patted dry
Meat
- 6 slices bacon, chopped
Sauce & Flavorings
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh cilantro leaves for garnish
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8–10 minutes. Drain and set aside.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pan.
- Sear Scallops: Pat scallops dry and season lightly with salt and pepper. Increase the skillet heat to medium-high and add a bit of olive oil if needed. Sear scallops for 2–3 minutes per side until golden brown and cooked through. Remove scallops and set aside.
- Sauté Garlic: In the same skillet with bacon fat, add 2 tablespoons olive oil (if needed), then sauté minced garlic until fragrant, about 1 minute, being careful not to burn it.
- Make Cream Sauce: Pour in 1 cup heavy cream and bring to a gentle simmer. Stir frequently, then add 1/2 cup grated Parmesan cheese, stirring until melted and smooth. Season with salt and freshly ground black pepper to taste.
- Toss Pasta in Sauce: Add the cooked spaghetti to the skillet and toss thoroughly to coat the pasta evenly with the creamy sauce.
- Assemble and Serve: Plate the creamy spaghetti, then top with seared scallops and crispy bacon pieces. Garnish with fresh cilantro leaves for a burst of color and flavor.
Notes
- Ensure scallops are patted dry to achieve a good sear.
- Use fresh garlic for the best flavor in the sauce.
- You can substitute fresh parsley for cilantro if preferred.
- Reserve some pasta water to loosen the sauce if it thickens too much.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
