If you’re craving something that feels like a hug on a plate, then the Creamy Tuscan Spaghetti with Jumbo Scallops Recipe is an absolute winner. This dish combines perfectly seared jumbo scallops with crispy bacon and a luscious, garlicky cream sauce that clings lovingly to each strand of spaghetti. Every bite bursts with warmth and brightness from fresh cilantro, making it an ideal meal to share with friends or indulge in a quiet dinner at home. It’s the kind of dish that’s elegant enough for special occasions but straightforward enough to whip up after a busy day.
Ingredients You’ll Need
The magic of this Creamy Tuscan Spaghetti with Jumbo Scallops Recipe truly lies in its simple yet essential ingredients. Each item plays a vital role, from creating the rich, silky sauce to adding texture and flavor that keeps every mouthful exciting. Here’s what you’ll gather before you start cooking:
- 8 oz spaghetti: Choose a good quality pasta for a perfect al dente bite that soaks up the sauce beautifully.
- 1 lb jumbo scallops: Fresh and dry-packed if possible; they sear into a golden crust that’s pure perfection.
- 6 slices bacon: Adds crispy, smoky crunch that contrasts wonderfully with the creamy sauce.
- 2 tablespoons olive oil: Essential for sautéing garlic and scallops with a subtle fruity undertone.
- 4 cloves garlic, minced: Infuses the sauce with a fragrant depth that elevates every component.
- 1 cup heavy cream: The heart of the sauce, lending that dreamy, velvety texture you just want to dive into.
- 1/2 cup grated Parmesan cheese: Provides a savory tang that rounds out the creaminess beautifully.
- Salt and pepper to taste: Simple seasonings that balance and highlight the flavors perfectly.
- Fresh cilantro leaves for garnish: A fresh, slightly citrusy finish that brightens the entire dish.
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Step 1: Cook the Spaghetti
Begin by boiling your spaghetti in salted water until it’s perfectly al dente—meaning tender but still firm to the bite. This is key because the pasta will soak up the creamy sauce later, so you don’t want it mushy. Once done, drain the spaghetti and set it aside, ready to be tossed in that indulgent sauce.
Step 2: Crisp the Bacon
While the pasta cooks, toss your chopped bacon into a skillet over medium heat. Cook it until it’s golden brown and wonderfully crispy. The bacon’s smoky flavor will add incredible depth to the dish. Once crispy, remove the bacon from the pan and drain on paper towels to keep that crunch.
Step 3: Sear the Jumbo Scallops
Pat each scallop dry with a paper towel—this helps you get that gorgeous caramelized crust. Add olive oil to your pan and sear the scallops over medium-high heat for about 2 minutes per side, until they’re golden and just cooked through. Set them aside to rest while you make the sauce.
Step 4: Sauté the Garlic
In the same pan, lower the heat and toss in the minced garlic. Sauté it in the olive oil and bacon fat left behind until it becomes fragrant, about 1 minute. This garlic-infused oil forms the flavorful base of your creamy sauce and will make your kitchen smell amazing.
Step 5: Make the Creamy Sauce
Pour in the heavy cream and let it simmer gently, allowing it to thicken just a bit. Then sprinkle in the grated Parmesan cheese, stirring until the sauce is smooth and velvety. This is where those luscious, comforting flavors come together, making the sauce unbelievably dreamy.
Step 6: Season the Sauce
Season your sauce with salt and freshly ground black pepper to taste. This simple step is crucial for balancing the richness and ensuring every bite is perfectly seasoned.
Step 7: Combine Spaghetti and Sauce
Add your cooked spaghetti straight into the pan with the sauce, tossing everything together so that every noodle is generously coated. This step transforms your pasta into a luxurious canvas for the scallops and bacon.
Step 8: Serve and Garnish
Plate the creamy spaghetti and top each portion with the golden jumbo scallops and crispy bacon pieces. Finish off with a sprinkle of fresh cilantro leaves for a hint of brightness that cuts through the richness. Now it’s ready to enjoy!
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Garnishes
Fresh cilantro leaves are the star garnish here, providing a refreshing pop of color and a gentle citrus aroma. If you want to mix it up, a little lemon zest or a sprinkle of crushed red pepper flakes also adds delightful complexity and zing.
Side Dishes
Simple sides like a crisp green salad with a light vinaigrette or garlic butter roasted asparagus complement the Creamy Tuscan Spaghetti with Jumbo Scallops Recipe beautifully. They add fresh textures and flavors, balancing the creaminess perfectly without overwhelming the main dish.
Creative Ways to Present
For an impressive presentation, try serving this dish in shallow white bowls to showcase the vibrant scallops and the colorful garnishes. You can also drizzle a little extra olive oil or an herbed oil around the edge for an elegant touch. Pairing it with a glass of chilled white wine rounds out the experience perfectly.
Make Ahead and Storage
Storing Leftovers
This dish keeps well in an airtight container in the refrigerator for up to 2 days. The creamy sauce may thicken and the pasta absorb some moisture, so give leftovers a gentle stir and add a splash of cream or milk when reheating to bring back that smooth texture.
Freezing
Freezing is not recommended for this Creamy Tuscan Spaghetti with Jumbo Scallops Recipe because the scallops can lose their texture and the creamy sauce might separate upon thawing, which affects flavor and consistency.
Reheating
When reheating, warm the pasta gently on the stove over low heat to prevent overcooking. Add a small amount of cream or broth to loosen the sauce as it heats. Reheat scallops separately just until warmed through to avoid toughness.
FAQs
Can I use frozen scallops for this recipe?
While fresh scallops are ideal for their sweet flavor and tender texture, frozen scallops can also work. Be sure to thaw them completely and pat dry before cooking to achieve a good sear and avoid excess moisture.
Is there a substitute for heavy cream?
If you prefer a lighter option, half-and-half can be used, but the sauce will be less rich and creamy. For a dairy-free version, coconut cream works but will add a subtle coconut flavor that changes the profile of this Tuscan dish.
Can I make this recipe gluten-free?
Absolutely! Just swap the spaghetti for your favorite gluten-free pasta and double-check your bacon and Parmesan to ensure they do not contain any gluten additives. The rest of the recipe remains the same.
How do I prevent scallops from sticking to the pan?
Make sure your scallops are thoroughly dried before cooking and that the pan is hot with enough oil before adding them. Avoid moving the scallops while they’re searing to let a beautiful crust form that naturally releases from the pan.
Can I prepare parts of this recipe in advance?
You can cook and refrigerate the scallops and bacon beforehand, but it’s best to finish the sauce and combine everything right before serving to keep the textures and flavors fresh and vibrant.
Final Thoughts
I can’t recommend the Creamy Tuscan Spaghetti with Jumbo Scallops Recipe enough for anyone who loves a rich, comforting meal that still feels a little special. It’s one of those dishes that impresses with every forkful yet comes together surprisingly easily. So gather your ingredients, treat yourself to the fantastic flavors, and enjoy a dinner that feels like a celebration of simple, delicious ingredients done right.
Print
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 luxurious seafood pasta dish featuring perfectly seared jumbo scallops atop a rich, garlicky cream sauce with crispy bacon and al dente spaghetti. Infused with Parmesan cheese and fresh cilantro, this meal balances indulgent flavors with a crisp seafood freshness, making it an elegant yet approachable dinner option.
Ingredients
Pasta
- 8 oz spaghetti
Seafood
- 1 lb jumbo scallops, rinsed and patted dry
Meat
- 6 slices bacon, chopped
Sauce
- 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. Cook the spaghetti until al dente according to package instructions, then drain and set aside.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and drain on paper towels, leaving the rendered fat in the pan.
- Sear Scallops: Pat scallops dry to ensure a good sear. In the same skillet with bacon fat over medium-high heat, sear the scallops until golden brown on each side, about 2-3 minutes per side. Remove them from the pan and set aside.
- Sauté Garlic: In the skillet, add the olive oil and sauté the minced garlic until fragrant, about 1 minute, being careful not to burn it.
- Make Cream Sauce: Pour in the heavy cream, reduce to a simmer, and cook for 2-3 minutes to thicken slightly. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Season Sauce: Add salt and pepper to taste, adjusting seasoning carefully to balance the richness.
- Toss Pasta in Sauce: Add the cooked spaghetti back into the skillet and toss well to coat the pasta evenly with the creamy sauce.
- Serve: Plate the creamy spaghetti, top with the seared scallops and crispy bacon pieces, and garnish with fresh cilantro leaves for a vibrant finish.
Notes
- Dry the scallops thoroughly before searing to ensure a nice golden crust.
- If you prefer, substitute cilantro garnish with fresh parsley for a different herbaceous note.
- For a lighter option, use half-and-half instead of heavy cream but expect a less rich sauce.
- Adjust bacon quantity based on preference or substitute with pancetta for an Italian twist.
- Serve immediately to enjoy the scallops at their best texture and the sauce warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
