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
Scale
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
