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    Gastronotherapy » Recipes » Main Course

    Creamy Pasta with Scallops and Bacon

    Published: Sep 6, 2021 · Modified: Aug 15, 2023 by MaryAnne · 4 Comments

    Jump to Recipe Print Recipe

    Make this creamy, garlicky, and silky pasta with scallops and bacon for a special occasion or just because you want an easy and elegant dinner on the table in 30 minutes. It's like Italian pasta carbonara but with pan-seared scallops!

    pasta with scallops and bacon in a white bowl.

    Scallops have always felt like a fancy ingredient to me. But scallops are not just for special occasions! They are a great source of protein and are usually quite affordable.

    In this scallop pasta recipe, bacon provides smoky saltiness and the white wine and tomatoes add acidity, keeping the dish light. It's pasta carbonara with a fancy twist!

    Make it for your next special occasion, or when you want to make an easy meal that feels a bit more indulgent. And if you love seafood pasta, don't miss my garlic shrimp pasta.

    Jump to:
    • ⭐️ Why This Pasta Works
    • 🥓 Ingredient Notes
    • 📝 Variations and Substitutions
    • 🔪 Recipe Instructions
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🍝 Related Recipes
    • Creamy Pasta with Scallops and Bacon Recipe

    ⭐️ Why This Pasta Works

    • Creamy, crunchy, silky, rich, garlicky, and smoky
    • Elegant enough for a special occasion or holiday, but simple and easy enough for a weeknight meal
    • Ready in just 30 minutes
    • Sophisticated version of pasta carbonara with pan-seared scallops!

    🥓 Ingredient Notes

    • Bacon - Adds smoky saltiness.
    • Garlic - I highly recommend using fresh garlic for optimal flavor.
    • White wine - We want a bright and acidic white wine, like pino grigio or sauvignon blanc.
    • Linguine pasta - Spaghetti or fettuccine noodles would also work for this recipe.
    • Scallops - Large scallops or smaller bay scallops will both work great. (See below instructions on how to get a golden crust on your scallops.)
    • Lemon juice - Using freshly-squeezed lemon juice adds bright, citrus notes.
    • Fresh parsley - Adds earthy, aromatic herbyness.

    The key to getting a beautiful golden crust on your scallops:

    • Pat dry with a paper towel before cooking
    • Sear over high heat
    • Don't touch scallops while cooking until you are ready to flip them over

    📝 Variations and Substitutions

    • Pancetta can used in place of bacon.
    • Noodles. Substitute the linguine with spaghetti, fettuccine, or even zucchini noodles.
    • Make dairy-free: Substitute plant-based/vegan cream and butter.
    • Use (whole) milk. If you don't have heavy cream on hand, you can use milk. However, because milk has more water than cream, you won't need as much pasta water to thin out the sauce. Just add water a little at a time to get your desired consistency.
    • Onions. Red onion or a few small shallots would work in place of yellow onion.
    • Spicy: Add ½ teaspoon of red pepper flakes for a pop of heat.
    • Add veggies. Add 1 cup of chopped veggies for added nutrition. Asparagus, mushrooms, or peas would all work well.
    Rich and creamy pasta in a white bowl with lemon wedges and fork.

    🔪 Recipe Instructions

    Over high heat, bring a large pot of (salted) water to a boil.

    While water comes to a boil, fry the bacon over medium-low heat in a large skillet, turning occasionally until crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate, but leave bacon fat in the pan.

    Add onion to pan with bacon fat, and cook over medium-low heat until translucent, around 5-6 minutes. Season with salt and pepper. Add garlic and cook for an additional minute. Pour in white wine and cook until liquid has reduced by half, around 3-4 minutes.

    When water has come to a boil, add linguine and cook for one minute less than the package suggests. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.

    Reduce skillet heat to low and add heavy cream and pasta water to onion mixture. Cook for about 5 minutes, until sauce thickens. Add butter and stir until melted and incorporated. Add cooked pasta, bacon, and tomatoes, and stir to combine.

    noodles cooking in skillet with onions and tomatoes.

    Pat scallops dry with a paper towel (this will ensure a nice crust on the scallops). Season with salt and pepper. Add oil to a medium-sized skillet and heat over medium-high heat for a few minutes. Place scallops in pan, spaced out evenly. Sear for about 3-4 minutes on each side.

    scallops sauteeing in pan.

    Distribute pasta evenly over 4 plates and place scallops on top (divided evenly as well). Sprinkle fresh lemon juice over pasta and garnish with fresh parsley.

    👩🏼‍🍳 Expert Tips

    • Storage: Place in an airtight container and keep in the refrigerator for up to 2 days.
    • How to reheat: Place leftovers in a medium skillet with 1-2 tablespoons of water, and heat on medium-low for 5-10 minutes, until heated through.
    • You can use large scallops or smaller bay scallops. Either size works just fine.
    • Cook bacon until well done. We want a crispy texture to add contrast to the silky texture of the pasta. If you skip the bacon, I recommend adding more salt to the dish, as bacon provides saltiness.
    • Thicken it up. If your pasta sauce turns out too watery, check out my post on how to thicken homemade spaghetti sauce.
    • Salt your pasta water. As the water is absorbed into the noodles, the salt is absorbed along with it, giving it flavor.
    • Reserve pasta water. Be sure to reserve 1 cup of pasta water before draining. It contains starch, which helps to thicken our sauce and ensures that it sticks to the pasta.
    fork lifting up pasta from bowl with scallops and bacon.

    💬 Frequently Asked Questions

    Why are my scallops rubbery?

    Because scallops are a lean protein, they need to be cooked with some form of fat, like oil or butter. They should be cooked fairly quickly at a high heat, which prevents them from turning rubbery, and creates a beautiful golden crust on the outside.

    What goes with bacon and scallops?

    Because this is a richer dish, it would be excellent paired with a side salad, like citrus fennel slaw or harvest apple salad; with a vegetable side, like roasted brussels sprouts; or with a piece of sourdough rosemary focaccia.

    How do you cook scallops for pasta?

    Pat scallops dry with a paper towel (this will ensure a nice crust on the scallops). Season with salt and pepper. Add oil to a medium-sized skillet and heat over medium-high heat for a few minutes. Place scallops in pan, spaced out evenly. Sear for about 3-4 minutes on each side.

    🍝 Related Recipes

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      Garlic Shrimp Spaghetti
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      20-Minute Garlic Butter Pasta
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    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

    pasta with scallops and bacon in a white bowl.

    Creamy Pasta with Scallops and Bacon Recipe

    Author: MaryAnne
    Make this creamy, garlicky, and silky pasta with scallops and bacon recipe for a special occasion or just because you want an easy and elegant dinner on the table in 30 minutes. It's like Italian pasta carbonara but with pan-seared scallops!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine American, Italian
    Servings 4 servings
    Calories 736 kcal

    Ingredients
      

    • 6 slices bacon, diced
    • 1 yellow onion, chopped
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 4 garlic cloves, minced
    • ⅓ cup white wine
    • 12 ounces linguine
    • ½ cup heavy cream
    • 2 Tablespoons unsalted butter
    • 1 (15-ounce can) diced tomatoes, drained (or 1 tomato, diced)
    • 1 Tablespoons olive oil
    • 1 pound scallops
    • salt and black pepper
    • 1 Tablespoon fresh lemon juice
    • ½ cup fresh parsley, chopped (garnish)

    Instructions
     

    • Over high heat, bring a large pot of (salted) water to a boil.
    • While water comes to a boil, fry the bacon over medium-low heat in a large skillet, turning occasionally until crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate, but leave bacon fat in the pan.
    • Add onion to pan with bacon fat, and cook over medium-low heat until translucent, around 5-6 minutes. Season with salt and pepper. Add garlic and cook for an additional minute. Pour in white wine and cook until liquid has reduced by half, around 3-4 minutes.
    • When water has come to a boil, add linguine and cook for one minute less than the package suggests. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
    • Reduce skillet heat to low and add heavy cream and pasta water to onion mixture. Cook for about 5 minutes, until sauce thickens. Add butter and stir until melted and incorporated. Add cooked pasta, bacon, and tomatoes, and stir to combine.
    • Pat scallops dry with a paper towel (this will ensure a nice crust on the scallops). Season with salt and pepper. Add oil to a medium-sized skillet and heat over medium-high heat for a few minutes. Place scallops in pan, spaced out evenly. Sear for about 3-4 minutes on each side.
    • Distribute pasta evenly over 4 plates and place scallops on top (divided evenly as well). Sprinkle fresh lemon juice over pasta and garnish with fresh parsley.

    Notes

    The key to getting a golden brown crust on your scallops:
    • Pat dry with a paper towel before cooking
    • Sear over high heat
    • Don't touch scallops while cooking until you are ready to flip them over
    ---------------------------------------------------------------------------------
    • Storage: Place in an airtight container and keep in the refrigerator for up to 2 days.
    • How to reheat: Place leftovers in a medium skillet with 1-2 tablespoons of water, and heat on medium-low for 5-10 minutes, until heated through.
    • You can use large scallops or smaller bay scallops. Either size works just fine.
    • Cook bacon until well done. We want a crispy texture to add contrast to the silky texture of the pasta. If you skip the bacon, I recommend adding more salt to the dish, as bacon provides saltiness.
    • Salt your pasta water. As the water is absorbed into the noodles, the salt is absorbed along with it, giving it flavor.
    • Reserve pasta water. Be sure to reserve 1 cup of pasta water before draining. It contains starch, which helps to thicken our sauce and ensures that it sticks to the pasta.

    Nutrition

    Calories: 736kcalCarbohydrates: 73gProtein: 30gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 98mgSodium: 825mgPotassium: 586mgFiber: 3gSugar: 5gVitamin A: 630IUVitamin C: 3mgCalcium: 62mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Sarah

      December 19, 2021 at 11:22 am

      5 stars
      I love scallops and linguine, so I will be trying this!

      Reply
      • Gastronotherapy

        December 20, 2021 at 12:43 pm

        Fantastic! Let me know how it turns out, Sarah!

        Reply
    2. Carrie Wilkens

      December 31, 2022 at 9:14 pm

      5 stars
      It was very good and easy. I like the variation options as i almost never have all the ingredients on hand.

      Reply
      • MaryAnne

        January 07, 2023 at 2:55 pm

        Thanks so much, Carrie!

        Reply

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