Creamy Garlic Scallop Spaghetti with Bacon
30 Minutes
Contain magnesium and potassium
Creamy Garlic Scallop Spaghetti with Bacon - ready in well under 30 minutes. Quick & easy meal that's sure to impress.
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  • 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


  • Cook the dry spaghetti to al dente in salted water and drain.

  • Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.

  • 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.

  • Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.

  • 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.

  • 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.

  • Toss together the pasta and sauce very well before serving.

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