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Creamy Garlic Scallops with Bacon

Tender scallops cooked in a creamy garlic sauce with crispy bacon, tomatoes, and Parmesan, served over perfectly cooked spaghetti for a decadent seafood pasta dish.

Ingredients

500 grams scallops (fresh or thawed)
350 grams dry spaghetti
4 slices crispy cooked bacon, sliced
Salt & pepper, to season
3 tablespoons olive oil
6 cloves garlic, minced
½ cup white wine
1 cup stock (seafood or chicken)
1½ cups cream
2 large tomatoes, seeded and diced
½ cup grated Parmesan cheese

Method

Cook the spaghetti in salted water until al dente and drain.
Cook the bacon in a large fry pan until crispy, chop, and set aside.
Season scallops with salt and pepper and sear them in the bacon fat for 1½–2 minutes; set aside with the bacon.
Drain bacon fat from the pan, add olive oil and garlic, and cook for a couple of minutes to soften the garlic.
Add white wine and stock; simmer until reduced by about a third. Add cream and simmer for another 2 minutes.
Season with salt and pepper if needed, add cooked bacon and tomatoes, stir, then add scallops. Simmer 1–2 minutes (do not overcook scallops).
Add spaghetti and Parmesan; stir through well and serve immediately.