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Pan Seared Scallop Pasta with Creamy Bacon Sauce

Creamy Bacon Sauce Pan Seared Scallop Pasta Delight

This Pan Seared Scallop Pasta with Creamy Bacon Sauce is a luxurious yet easy dish perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Sauce
  • 6 strips Bacon Use leaner bacon to reduce grease if desired.
  • 1 tablespoon Oil Can substitute with a neutral oil like vegetable oil.
  • 1 small Onion Brown, white, or red onion can be used interchangeably.
  • 2 cloves Garlic Fresh garlic is recommended for the best taste.
  • 0.5 cup White Wine Substitute with broth if avoiding alcohol.
  • 1 cup Heavy Cream Consider using half-and-half or a non-dairy alternative for a lighter option.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 tablespoon Lemon Zest Adds brightness.
  • 2 tablespoons Fresh Parsley For garnish.
For the Pasta and Scallops
  • 8 ounces Spaghetti Can replace with other types of pasta.
  • 1 pound Scallops Large and dry for optimal searing.
  • 1 tablespoon Olive Oil Can be replaced with butter.
  • 1 tablespoon Butter Adds richness to the scallops.

Equipment

  • skillet
  • Pot

Method
 

Cooking Steps
  1. Chop the bacon into small pieces and heat a skillet over medium-high heat. Add oil and cook bacon until crispy, about 5–7 minutes.
  2. In the same skillet, add onion and sauté for about 3-4 minutes until soft. Add garlic and stir for 30 seconds until fragrant.
  3. Deglaze the pan with white wine, scraping up browned bits, and let it simmer until reduced by half, about 3-5 minutes.
  4. Lower heat and stir in heavy cream and half of the crispy bacon. Simmer for about 5 minutes until thickened. Season with salt and pepper.
  5. Boil salted water and cook spaghetti according to package instructions, but stop 1 minute earlier. Reserve ¼ cup of pasta water before draining.
  6. Add drained spaghetti to the skillet with the creamy sauce and toss to combine. Adjust sauce consistency with reserved pasta water as needed.
  7. Pat scallops dry, season with salt, and heat a skillet over high heat with olive oil. Sear scallops for 2-3 minutes until golden crust forms.
  8. Add butter to the scallops and flip them over. Cook for another 1-2 minutes until just opaque in the center.
  9. Plate the pasta and top with seared scallops. Garnish with parsley, lemon zest, and remaining crispy bacon.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 7mgCalcium: 50mgIron: 2mg

Notes

Ensure scallops are patted dry before searing for the best texture. Serve immediately for optimal flavor.

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