If you’ve ever dreamed of a restaurant-worthy seafood pasta that feels luxurious yet comforting, this Creamy Tuscan Spaghetti with Jumbo Scallops Recipe will instantly become your go-to. Imagine al dente spaghetti smothered in a velvety, garlicky Parmesan cream sauce, perfectly paired with golden, seared jumbo scallops and the irresistible crunch of crispy bacon. Every bite bursts with richness and depth—it’s a harmonious blend of textures and flavors that promises to impress whether you’re cooking for a casual dinner or a special occasion.
Ingredients You’ll Need
This recipe uses a handful of simple but essential ingredients that each bring something truly special to the table. From the tender jumbo scallops lending fresh ocean flavors to the creamy sauce enriched with Parmesan, every component plays a key role in creating that luscious balance.
- 8 oz spaghetti: Choose high-quality pasta for the perfect al dente bite that soaks up the sauce beautifully.
- 1 lb jumbo scallops, rinsed and patted dry: Dry scallops sear better, creating a caramelized crust full of flavor.
- 6 slices bacon, chopped: Adds a smoky, crispy contrast that elevates the creaminess of the dish.
- 2 tablespoons olive oil: Essential for sautéing garlic and scallops with a light, fruity undertone.
- 4 cloves garlic, minced: Garlic infuses the sauce with aromatic warmth and complexity.
- 1 cup heavy cream: The heart of the sauce, delivering that rich, silky texture everyone craves.
- ½ cup grated Parmesan cheese: Brings a sharp, nutty depth that perfectly balances the cream.
- Salt and pepper to taste: Simple seasonings that brighten and enhance all the flavors.
- Fresh cilantro leaves for garnish: Adds a fresh, herbal pop of color and brightness on top.
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Step 1: Cook the Spaghetti
Start by boiling your spaghetti in salted water until it’s perfectly al dente—firm but with a slight bite. This ensures the pasta holds its shape and texture when tossed in the decadent sauce later. Once cooked, drain and set aside to keep warm.
Step 2: Crisp Up the Bacon
In a large skillet over medium heat, cook the chopped bacon until it turns irresistibly crispy and golden. Remove the bacon bits and drain on paper towels, leaving the flavorful rendered bacon fat in the pan; this will add amazing depth when searing scallops and sautéing garlic.
Step 3: Sear the Jumbo Scallops
Patting the scallops completely dry is key here. Add olive oil to the skillet with the bacon fat, and then carefully place the scallops down without overcrowding. Sear for about 2 minutes on each side until they develop a beautiful, golden crust. Remove and set them aside gently to rest—this keeps them tender and juicy inside.
Step 4: Sauté Garlic
In the same skillet, reduce the heat slightly and sauté the minced garlic in olive oil until fragrant but not browned—about 30 seconds. This step unlocks the garlic’s sweet, savory aroma which forms the foundation of your creamy sauce.
Step 5: Make the Creamy Sauce
Pour the heavy cream into the skillet and bring it to a gentle simmer. Gradually stir in the grated Parmesan until the sauce is silky smooth and thickened just enough to coat your spaghetti perfectly.
Step 6: Season the Sauce
Add salt and freshly ground pepper to taste. Taste your sauce here to get the perfect balance—don’t be shy with seasoning as it enhances both the creaminess and the scallops’ delicate flavor.
Step 7: Toss the Spaghetti
Return your cooked spaghetti to the skillet and toss it in the luscious sauce until every strand is generously coated. This is where the magic really happens, melding pasta and sauce into one harmonious dish.
Step 8: Serve with Scallops and Bacon
Plate the creamy spaghetti, then crown the dish with those beautifully seared jumbo scallops and crispy bacon bits. Finish with a sprinkle of fresh cilantro leaves for a burst of color and herbal brightness.
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Garnishes
Fresh cilantro leaves not only add a lovely vibrant green but also lend a subtle citrusy freshness that cuts through the richness. For an extra touch, you can add a little freshly grated Parmesan on top just before serving.
Side Dishes
A crisp green salad with a light lemon vinaigrette pairs wonderfully, offering a refreshing counterpoint. Garlic bread or a crusty baguette are also delightful companions, perfect for sopping up any creamy sauce left on the plate.
Creative Ways to Present
For a special presentation, twirl the spaghetti into neat nests using a fork and ladle, then delicately place the scallops on top. Adding a small edible flower or microgreens alongside the cilantro can make the plate feel restaurant-quality and inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy Tuscan spaghetti with jumbo scallops in an airtight container in the refrigerator for up to 2 days. To keep the scallops from overcooking later, it’s best to store them separate from the pasta if possible.
Freezing
This dish doesn’t freeze very well because of the cream sauce and delicate scallops, which can become tough and grainy after thawing. For the best quality, enjoy it fresh or keep leftovers refrigerated.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of cream or milk to loosen the sauce if it thickens too much. Reheat scallops quickly to avoid rubbery texture, or gently warm them separately and add back to the pasta just before serving.
FAQs
Can I use frozen scallops for this recipe?
While fresh jumbo scallops are ideal for the best texture and flavor, you can use frozen scallops that have been thoroughly thawed and patted dry to reduce excess moisture for a similar delicious result.
Is there a substitute for heavy cream?
If you want a lighter version, you can try half-and-half or whole milk combined with a little cornstarch for thickness, but the sauce won’t be as rich and velvety as with heavy cream.
Can this recipe be made dairy-free?
To make it dairy-free, swap the heavy cream with a coconut milk cream alternative and use a vegan Parmesan substitute. Keep in mind the flavor will be slightly different but still tasty.
What type of pasta pairs best with this dish?
Spaghetti works beautifully here because it twirls nicely and holds the creamy sauce well, but you could also use fettuccine or linguine for a slightly different texture experience.
How do I get the scallops to sear properly?
Make sure your scallops are completely dry before cooking and use a hot pan with enough oil to prevent sticking. Avoid moving them too soon; let them form a golden crust on one side before flipping.
Final Thoughts
This Creamy Tuscan Spaghetti with Jumbo Scallops Recipe has quickly become a beloved favorite for good reason—it’s indulgent, packed with bright, rich flavors, and surprisingly easy to prepare. Whether you’re impressing guests or treating yourself to a special meal, I encourage you to dive in and enjoy every luxurious bite of this unforgettable dish.
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Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan Italian
Description
Creamy Tuscan Spaghetti with Jumbo Scallops is a decadent yet simple Italian-inspired dish featuring perfectly seared jumbo scallops on a bed of al dente spaghetti tossed in a rich, garlicky Parmesan cream sauce, complemented by crispy bacon and fresh cilantro garnish.
Ingredients
Pasta
- 8 oz spaghetti
Seafood
- 1 lb jumbo scallops, rinsed and patted dry
Meat
- 6 slices bacon, chopped
Sauce & Seasonings
- 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 Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
- Cook Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and drain on paper towels. Discard excess bacon fat or save for cooking scallops.
- Sear Scallops: Pat scallops dry again to ensure a good sear. Using the same skillet (add olive oil if needed), heat over medium-high heat. Add scallops and sear without moving until golden brown, about 2-3 minutes per side. Remove scallops from skillet and set aside.
- Sauté Garlic: Lower heat to medium, add olive oil to the skillet if necessary, and sauté minced garlic until fragrant, about 1 minute, being careful not to burn it.
- Make Cream Sauce: Pour in heavy cream and bring to a gentle simmer. Stir frequently and cook for 3-4 minutes until the cream starts to thicken slightly. Add grated Parmesan cheese and stir until melted and smooth.
- Season Sauce: Season the cream sauce with salt and freshly ground pepper to taste.
- Toss Spaghetti: Add the cooked spaghetti into the cream sauce and toss well to coat evenly.
- Serve: Plate the creamy spaghetti, then top with seared scallops and crispy bacon pieces. Garnish with fresh cilantro leaves for a bright touch.
Notes
- Be sure to dry the scallops thoroughly before searing to achieve a perfect golden crust.
- Use fresh Parmesan cheese for the best flavor and smooth sauce texture.
- If you prefer, substitute cilantro with fresh parsley for garnish.
- Reserve bacon fat to sear scallops for extra flavor if desired.
- Do not overcook scallops; they should be opaque and slightly firm to the touch.
