Creamy Garlic Scallop Spaghetti with Bacon

Posted on Jan 26 2015 - 11:17am by Barry C. Parsons

Creamy Garlic Scallop Spaghetti with Bacon – ready in well under 30 minutes, this in one quick & easy meal that’s sure to impress. It easily adapts to serve just two as well, making it an ideal choice for a romantic dinner for Valentine’s Day or at any time of the year you want to pamper your sweetheart.

Creamy Garlic Scallop Spaghetti with Bacon

Creamy Garlic Scallop Spaghetti with Bacon

Creamy Garlic Scallop Spaghetti with Bacon; as we get ready to usher in February, I begin to get messages from folks who are looking for easy ways to cook a special dinner at home for their sweetheart. My suggestions for those occasions usually fall into 2 categories, slow cooked and ready to serve from the oven or quick and easy which can take only a few minutes on the kitchen to prepare.

This recipe definitely comes under the quick and easy category but delivers great flavour in minimum time. The key here of course is preparation, which speeds up the process even more. A great idea for this recipe is to prepare everything you need in advance and then spend as little as 15 minutes to get this delicious dish on the table. Precook the bacon, chop the garlic, have a pot of salted water on the stove ready to boil for the pasta; basically anything you can think of that can be done in advance.

One great tip is to prep all the ingredients individually, place them in small dessert dishes or ramekins and place all of them on a tray which gets completely covered with plastic wrap and placed in the fridge. When the time comes to do the actual cooking, you won’t be searching around the fridge for ingredients, you’ll just pull out the tray, pull off the plastic and set to work. Think of it like preparing for a cooking show. Most of the time the reason that the cooking looks so easy on these shows and also goes so flawlessly, is because everything the chef needs is at hand. This is a great habit to get into no matter what you are cooking but when time is of the essence, it’s even more important, especially when romance awaits.

Creamy Garlic Scallop Spaghetti with Bacon

Creamy Garlic Scallop Spaghetti with Bacon

5.0 from 3 reviews
Creamy Garlic Scallop Spaghetti with Bacon
 
Prep time
Cook time
Total time
 
Creamy Garlic Scallop Spaghetti with Bacon - ready in well under 30 minutes, this in one quick & easy meal that's sure to impress. It easily adapts to serve just two as well, making it an ideal choice for a romantic dinner for Valentine's Day or at any time of the year you want to pamper your sweetheart.
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • ¾ pound dry spaghetti
  • 4 slices crisp cooked bacon, chopped
  • 1 pound medium sized scallops
  • Salt and pepper to season
  • 3 tablespoons olive oil
  • 6 cloves minced garlic
  • ½ cup white wine
  • 1 cup low sodium seafood stock (or chicken stock)
  • 1½ cups whipping cream
  • 2 large tomatoes, center pulp removed and diced small.
  • ½ cup grated Parmesan cheese
Instructions
  1. Cook the dry spaghetti to al dente in salted water and drain.
  2. Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
  3. Season the scallops with salt and pepper and pan sear them in the bacon fat for only about 1½ to 2 minutes per side and set aside with the bacon.
  4. Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
  5. Add the white wine and seafood stock and simmer quickly for a few minutes until the liquid has reduced by about ⅓. Add the cream and simmer for an additional 2 minutes.
  6. Season with salt and pepper if needed, then add the bacon, tomatoes and the scallops to the sauce. Simmer for only a minute or two to warm the scallops through before adding the cooked pasta and Parmesan cheese.
  7. Toss together the pasta and sauce very well before serving.

 

21 Comments so far. Feel free to join this conversation.

  1. Liz January 26, 2015 at 8:45 pm - Reply

    Sounds wonderful. Thank you Barry.

  2. Catherine February 4, 2015 at 9:12 pm - Reply

    What a beautiful looking dish. It is true classic comfort.

  3. Emilia Legacy February 5, 2015 at 6:50 pm - Reply

    Love the recipes

  4. Emilia Legacy February 5, 2015 at 6:55 pm - Reply

    Enjoy all the recipes try a few and enjoy them

  5. juliette March 2, 2015 at 11:28 pm - Reply

    Wanting to make this!! It appears one doesn’t use the roe on the scallops; is that correct? Thanks!

    • Barry C. Parsons March 25, 2015 at 4:55 pm - Reply

      you can if you like. They are not commonly sold that way here.

  6. Rob March 21, 2015 at 6:34 am - Reply

    Great recipe. tastes awesome. 1 1/2 – 2 minutes each side seems a little long though especially as they will keep cooking when you add them to the pasta. 40 second each side in a hot pan is better for the scallop,

    • Barry C. Parsons March 25, 2015 at 4:44 pm - Reply

      Depends on the size and how cold they are. But yes, I agree most get overcooked.

  7. Carol September 13, 2015 at 7:45 pm - Reply

    This looks like a recipe I have been looking for except for the tomatoes. Could you use sun-dried tomatoes instead?

  8. Lynne September 14, 2015 at 6:16 am - Reply

    Thank you for all your recipes! You are my go to guide always when cooking or baking! I have made this with smoked salmon added, always a hit!! Thank you!

  9. Jennifer September 28, 2015 at 6:25 pm - Reply

    The sauce was very thin and, unfortunately, not very creamy. Is there any way to thicken it up so that it coats the pasta better?

    • Barry C. Parsons October 5, 2015 at 4:16 pm - Reply

      Sounds like you are not reducing the sauce enough. Simmer it a little longer. A tsp of cornstarch dissolved in an ounce of cold water will do in a pinch as well.

  10. Mike Wasson October 1, 2015 at 8:12 pm - Reply

    Has anyone tried this recipe using shrimp instead of scallops?

  11. Kayla October 27, 2015 at 3:59 pm - Reply

    Made this for my boyfriend. Quick and easy. Tasted SOOO good!

  12. Danielle January 16, 2016 at 8:12 pm - Reply

    OMG so good. Made this with gluten free pasta and used 18% cream. Used a bit of corn starch to thicken the sauce since I got impatient. This is a keeper for a recipe.

  13. Chris September 1, 2016 at 12:44 pm - Reply

    I made this with shrimp and it was delicious. I think I will add clams and mussels next time.

  14. Tiffany September 23, 2016 at 12:15 am - Reply

    Literally JUST made this for dinner and it was A-MAZ-ING!! I honestly didn’t expect it to be THAT good! So glad we gave it a chance, just added another regular entree to the house menu!!

    Thanks for the recipe, keep up the good work!!!!

  15. Chrissy December 3, 2016 at 3:47 pm - Reply

    What kind of white wine would work best?

    • Barry C. Parsons December 4, 2016 at 12:01 pm - Reply

      I’m never too fussy as long as it’s relatively dry. Chardonnay is what is usually around at my house.

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