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
Scale
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
