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
Scale
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.
