Creamy Garlic Scallop Spaghetti with Bacon

By CheeseDiva

Ingredients

• 3/4 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
• 1/2 cup white wine
• 1 cup low sodium seafood stock (or chicken stock)
• 1 1/2 cups whipping cream
• 2 large tomatoes, center pulp removed and diced small.
• 1/2 cup grated Parmesan cheese

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from rockrecipes.com

Preparation

Step 1

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.

Instructions