Scallops and Bacon Pasta

Scallops and Bacon Pasta has pan seared golden brown sea scallops tossed together with a creamy Parmesan cheese sauce, bacon, tomatoes, garlic, and pasta.

This recipe is easy and quick, ready in just 30 minutes.

This seafood dish makes a great lunch, dinner, or impressive romantic date night meal for two.

As an Amazon Associate, I may make a small commission, at no additional cost to you, if you make a purchase through product affiliate links in this post.

How to make Scallops and Bacon Pasta:

In a medium saucepan cook the pasta according to the package directions, then drain.

At the same time, dice the tomato.

Cut the bacon into 1” pieces. Cook and stir until crisp in a medium skillet. Leave the bacon grease in the skillet on medium heat. Drain the bacon on a paper towel lined plate.

Dry the scallops with paper towel and remove the side muscle.

Season the scallops with salt and pepper and then sear them in the bacon grease for 2 minutes per side. Drain on a paper towel lined plate and set aside.

Add the olive oil and garlic to the frying pan. Stir and cook for 1 minute.

Pour the chicken stock into the frying pan and simmer on medium low heat for about 1 minute.

Add the heavy cream, stir to combine, and simmer for 2 minutes.

Sprinkle in the salt and pepper to taste and then add the bacon, tomatoes and the scallops to the sauce. Simmer for 2 minutes to warm the scallops.

Add the cooked pasta and Parmesan cheese. Gently toss to combine the pasta and sauce and serve.

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Yield: Serves 2

Scallops and Bacon Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Scallops and Bacon Pasta has pan seared golden brown sea scallops tossed together with a creamy Parmesan cheese sauce, bacon, tomatoes, garlic, and pasta.

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Ingredients

• 4 oz linguine (or any pasta)
• 2 slices bacon
• 1/2 lb sea scallops
• Salt and pepper to taste
• 1 Tbsp olive oil
• 2 tsp minced garlic (from a jar)
• 1/2 cup low sodium chicken stock
• 1/2 cup heavy cream
• 1 Roma tomato
• 1/2 cup shredded Parmesan cheese

Instructions

1. In a medium saucepan cook the pasta according to the package directions, then drain.
2. At the same time, dice the tomato.
3. Cut the bacon into 1” pieces. Cook and stir until crisp in a medium skillet. Leave the bacon grease in the skillet on medium heat. Drain the bacon on a paper towel lined plate.
4. Dry the scallops with paper towel and remove the side muscle. (See photo in post)
5. Season the scallops with salt and pepper and then sear them in the bacon grease for 2 minutes per side. Drain on a paper towel lined plate and set aside.
6. Add the olive oil and garlic to the frying pan. Stir and cook for 1 minute.
7. Pour the chicken stock into the frying pan and simmer on medium low heat for about 1 minute.
8. Add the heavy cream, stir to combine, and simmer for 2 minutes.
9. Sprinkle in the salt and pepper to taste and then add the bacon, tomatoes and the scallops to the sauce. Simmer for 2 minutes to warm the scallops. 
10. Add the cooked pasta and Parmesan cheese. Gently toss to combine the pasta and sauce and serve.

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 629Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 140mgSodium: 1594mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 41g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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