• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
Home > Meal Type > Main Dishes > Pan Seared Scallop Pasta with Creamy Bacon Sauce

Pan Seared Scallop Pasta with Creamy Bacon Sauce

Updated: Jul 8th 2019 • Published: Mar 30th 2019 • 36 Comments

Jump to recipe button JUMP TO RECIPE
JUMP TO VIDEO
a grey bowl of pasta with text overlaid at the top
close up on a seared scallop on a bed of pasta with text at the top
overhead shot of scallop pasta with text overlay at the top
two pictures of scallop pasta with text in the middle

This Seared Scallop Pasta with Creamy Bacon Sauce is such an easy elegant seafood recipe. We all know that pasta carbonara is pure comfort food, but when you add shellfish to your creamy pasta noodles you turn up the notch on dinner!

The sauce is a wonderful mixture of white wine, cream, onions, and bacon. All mixed through spaghetti noodles and then topped with perfectly seared scallops. You can use large scallops or the smaller bay scallops here, both work and both will be delicious.

close up on a seared scallop on a bed of pasta

You might be forgiven for thinking that I am turning Sprinkles and Sprouts into a Pasta Blog! There has been a new pasta recipe every week for at least the last month!
I do love pasta! And I think you guys do too because pasta recipes seem to be the most popular recipes here on Sprinkles and Sprouts!
You all love my Garlic Butter Pasta with Garlic Chicken, and my Shrimp Chorizo Pasta that only went live last week saw so much love as soon as it was published that it made it into Readers Favorites within the first few days!

I am not upset by this as pasta is my true love when it comes to food. I have a fair few food crushes and the odd food affair but I always come back to my sweetheart.

I actually tested so many pasta recipes last week that I ran out of spaghetti! For a girl who buys it by the boatload, this was perturbing. Don’t forget I once crowned myself the Queen of Pasta!

Anyway, enough from me and my pasta addiction, let’s get down to the cooking.

a grey bowl full of bacon spaghetti with seared scallops on top

How to Make Scallop Pasta with Creamy Bacon Sauce

There are three elements to this dish:

  • The delicious Creamy Bacon Sauce
  • The perfectly cooked (and seasoned) Pasta
  • The Amazing Pan Seared Scallops.

How to make a Creamy Bacon Sauce for Pasta.

Start by frying off the bacon to get it good and crispy. Crispy is good, crispy adds flavor, texture and it means the bacon releases all that wonderful bacon grease. Which we need to fry off the onions. Because let’s face it, onions cooked in bacon grease are just better!
So use a slotted spoon to remove the bacon, then fry off a chopped onion – brown, white, red…it matters not at all!
Add a little garlic and deglaze the pan with a splash of white wine.
Don’t worry, if you avoid wine in your diet then you can use vegetable/chicken/seafood broth (stock).
After this, the bacon is returned to the pan along with some heavy cream, then everything is simmered gently. SOOOO creamy, delicious and rich!

Perfectly cooked and seasoned Pasta

Everyone knows how to cook pasta….Boil water, add the pasta, cook, drain done!
BUT I have a few tips for you that will make your pasta next level amazing.

  1. Make sure you salt the water generously. The Italians say pasta cooking water should be as salty as the sea! It makes sense when the water is moving into the dried pasta, it will take the salt with it, seasoning the whole of the piece of pasta, making it delicious. Such a simple trick, but one people forget, or they use just a pinch of salt, which isn’t enough. We are talking more like 1 tbsp of salt for a quart of water, which is enough for a pound of pasta!
  2. Stir your pasta when you first add it to the pan to separate the strands and ensure your pasta doesn’t stick together.
  3. Do not add oil to the pasta water, it stops the sauce sticking and you end up with a bowl of pasta sitting in a pile of sauce!! No, we want the sauce to coat the pasta and make every mouthful taste good.
  4. Before you drain your pasta use a large measuring cup to take out at least 1 1/2 cups of the cooking water. This is liquid gold. It contains starch, which when added to a pasta sauce, helps the sauce thicken and stick to the pasta. Plus because we seasoned our water correctly, the starchy water doesn’t stop the sauce tasting good.

Amazing Pan Seared Scallops

The perfect seared scallop should have a crisp golden brown crust and be soft and tender in the middle. I am convinced that the people who don’t like scallops have been served rubber ice hockey pucks!
Every scallop recipe I have on here goes back to my favorite method for cooking scallops; one I learned from Gorden Ramsey. And I can tell you I am not going to argue with him! You can read my in-depth top tips for “How to Perfectly Pan Sear Scallops” here, but for a quick rundown here are my quick tips.

  • Start with very dry scallops.
  • Salt the scallops just before you add them to the frying pan.
  • Once you add the scallops to the pan, don’t touch them.
  • Add the scallops to the pan in an ordered pattern, to reduce the risk of overcooking your scallops.

If you are using the smaller bay scallops then they will need less cooking time.

Finish the dish

Once you have your elements, putting together the dish is simple.
Add the pasta to the creamy sauce, stir well and thin with around 1/4 cup of pasta water, adding more water until the sauce is clinging perfectly to the pasta.
Add the seared scallops to the top, season with black pepper, lemon zest and maybe a few chopped herbs. Serve and enjoy.

Fun Scallop Fact.
Scallops can produce pearls, but they lack the shine and luster of those that oysters produce.

What to serve with Scallop Pasta

This pasta is so delicious and saucy a side of ciabatta bread would be perfect here. But if you want to serve something a little healthy then some steamed asparagus or broccoli rabe work so well with scallops and bacon.
But what doesn’t work well with bacon???
Ice cream that’s what….although maple ice cream with crispy bacon? YUM!!!
Okay, I’ll stick with my statement that everything works with bacon!

Which Wine to serve with Seared Scallop Pasta

The sweet mild flavor of scallops needs something acidic enough to balance them, but nothing too bold or it will dull the flavor of the scallops.
With the addition of cream and bacon, something like a Sancerre or a chardonnay would be perfect. You could also try a French rose. And of course, champagne or prosecco is always a great choice with seafood!

overhead view showing 6 seared scallops sat on a bowl of spaghetti

If you are looking for other pasta recipes you might like to try these:

  • Shrimp Chorizo Pasta
  • Roasted Cauliflower Pasta with Creamy Garlic Sauce
  • Garlic Butter Pasta with Garlic Chicken (for garlic LOVERS)
  • Pasta with Roasted Fennel
  • Creamy Saffron and Shrimp Pasta
  • Pork Stroganoff with Buttered Noodles
  • Pasta with Chicken Broth
  • See ALL 40+ Pasta Recipes on Sprinkles and Sprouts

For more scallop recipes have a look at there:

  • Seared Scallops with Paprika Garlic Butter Sauce
  • Seared Scallops with Cauliflower Puree
  • Seared Scallops with Saffron Cream Sauce

Enjoy x


RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

Pin this recipe for Seared Scallops Pasta with Creamy Bacon Sauce. Pin it here.

a shallow grey bowl of spaghetti with seared scallops on top
Print Recipe Pin Recipe
4.62 from 18 votes

Pan Seared Scallop Pasta with Creamy Bacon Sauce

This Seared Scallop Pasta with Creamy Bacon Sauce is such an easy elegant seafood recipe. We all know that pasta carbonara is pure comfort food, but when you add shellfish to your creamy pasta noodles you turn up the notch on dinner! The sauce is a wonderful mixture of white wine, cream, onions and bacon. All mixed through spaghetti noodles and then topped with perfectly seared scallops. You can use large scallops or the smaller bay scallops here, both work and both will be delicious.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main
Cuisine: Italian
Servings: 4
Calories: 761kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary – Grams
  • 6 slices bacon
  • 1 tbsp oil
  • 1 small onion – see note 1
  • 1 garlic clove
  • 1/3 cup white wine – see note 2
  • 3/4 cup heavy cream
  • salt and black pepper
  • 1 lemon
  • fresh parsley – for garnish
  • 12 oz spaghetti
  • 12 scallops
  • 1 tbsp olive oil
  • 1 tbsp butter

Instructions

  • Chop the bacon into small pieces.
  • Peel and chop the onion and garlic and set to one side for later.
  • Place a skillet over a medium flame, add the oil and cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon from the pan, leaving the bacon grease behind.
  • Add the chopped onion to the skillet and cook over a medium heat until softened. Add in the garlic and fry gently for 30 seconds before pouring in the white wine (or stock). Cook until the liquid has reduced by half.
  • Reduce the heat and add in the heavy cream and half of the cooked bacon. Bring to a low simmer and cook gently for 5 minutes to thicken, then keep warm over a very low heat.
  • Whilst the sauce is simmering cook the pasta in a large pot of salted boiling water for 1 minute less than the packet suggests.
  • Before draining the pasta reserve 2 cups of the pasta cooking water then drain the pasta and add it to the cream sauce along with 1/4 cup of the cooking water. Stir well to coat the pasta, adding more cooking water as required. Then set to one side until the scallops are cooked. (You may need extra cooking water before you serve)
  • Ensure the scallops are dry by patting them with paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.
  • Place a heavy non-stick fry pan over a medium high heat and add the oil. Let the oil get smoking hot.
  • Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually starting at 12 o’clock and working around the outside of the pan.
  • Cook the scallops for 90 seconds on one side.
  • Turn the heat off under the pan and add the butter.
  • Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o’clock and working around in the same order you added the scallops. (see note 3)
  • Once the butter has stopped sizzling, give the pasta a stir, add in the remaining bacon, adding more cooking water if needed, then serve the pasta with 3 scallops on top.
  • Add lemon zest to the top and a small spritz of lemon juice.
  • Garnish with fresh herbs and black pepper then serve immediately.

Notes

  1. You can use a brown onion, red onion or white onion here.
  2. If you don’t drink wine or use it in your cooking then replace this with broth/stock – vegetable, chicken or seafood broth/stock is fine.
  3. Adding the scallops to the pan in order means you can turn them in order and don’t end up with an overcooked scallop or an undercooked scallop.

Nutrition

Calories: 761kcal | Carbohydrates: 72g | Protein: 22g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 445mg | Potassium: 472mg | Fiber: 3g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 16.8mg | Calcium: 63mg | Iron: 1.7mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

Find me on:
Pinterest | Instagram | Facebook 
Let’s share the food love and make the world a tastier place 🙂

Jump to recipe buttonFacebook share iconPinterest share icon

Filed Under: All Recipes, Main Dishes, Pasta Recipes, Valentines Day

Reader Interactions

Comments

  1. Linda Thousand-Ayres says

    Jan 26th 2021 at 9:04 am

    5 stars
    I add more wine and parmesan. This is my husband’s favorite dish. I can’t keep scallops in the house!

    Reply
    • Claire McEwen says

      Jan 28th 2021 at 10:34 am

      I am so happy you and your husband love the dish. It is definitely one of my favs as well. Well anything scallop is my favourite 😉
      Cx

      Reply
  2. H. Howard says

    Dec 31st 2020 at 8:14 am

    Needs more flavor. Very bland. I think it would be very good if it has some more sliced added for flavor.

    Reply
    • Claire McEwen says

      Jan 13th 2021 at 10:30 pm

      I wonder if perhaps your bacon wasn’t cooked until really crispy. The string salty smoky bacon flavor really comes out (and then adds to the cream sauce) when it is cooked until crispy and realising all its fats,
      Hope that helps if you decide to make it again.
      Cx

      Reply
    • S Rob says

      Jan 24th 2021 at 12:42 am

      OMG – this has a crazy amount of flavor. This was inhaled at my house and I’m also a seasoned cook – maybe you did something wrong! This was so good!

      Reply
      • Claire McEwen says

        Feb 3rd 2021 at 2:30 pm

        Thank you 😄😄

        Reply
  3. Theresa says

    Dec 30th 2020 at 11:46 pm

    This dish is scrumptious and so easy to make I served it to my guests and they went crazy it has become one of my favorites to serve on special occasions holidays and for company—— love love love

    Reply
    • Claire McEwen says

      Jan 13th 2021 at 10:32 pm

      Thank you so much Theresa 🙂
      It is a favourite of mine for special occasions too!
      Cx

      Reply
  4. Corinne says

    Apr 23rd 2020 at 7:48 am

    5 stars
    I made this for dinner tonight – it was SO good! Thank you so much for an easy, delicious recipe to use my frozen scallops. I did add some red pepper flakes and grated parmesan to the sauce. Thanks again!

    Reply
    • Claire McEwen says

      Apr 27th 2020 at 1:52 pm

      You are welcome Corinne, I am so pleased you enjoyed it 🙂
      The red pepper flakes and parmesan sound like perfect additions to me!
      Cx

      Reply
  5. AAlexis says

    Mar 28th 2020 at 7:52 am

    5 stars
    My bf And I made this tonight for dinner. He had two extra helpings of pasta!

    I used chicken broth, I also substituted the cream with milk and corn starch. For two people this recipe was a lot so I also halved it. There is just enough for one or two leftover meals.

    Scallops tasted great. Paired it with broccoli.

    Reply
    • Claire McEwen says

      Mar 29th 2020 at 7:19 am

      Oh I am so pleased you enjoyed it 🙂
      Corn starch and milk is a great option if you don’t have cream, or if you want lower calories 🙂
      Thank you for coming back to comment.
      Cx

      Reply
  6. Jenna says

    Mar 26th 2020 at 8:03 am

    OMG this was toooooo good 😍 it was my first time cooking scallops myself so I was a little nervous. My husband said, “I don’t want to knock anything else you’ve cooked but this is another level”
    Thank you!!!

    Reply
    • Claire McEwen says

      Mar 29th 2020 at 7:27 am

      Hi Jenna!
      Wow!! Thank you so much! I am so glad the recipe was helpful.
      Aren’t scallops just the best! (Just wish they weren’t quite so pricy!)
      Cx

      Reply
  7. Lisa says

    Mar 15th 2020 at 8:58 am

    2 stars
    I made this tonight with very expensive U10 scallops. I followed the directions to a T. When tasting it it did not really have a lot of flavor. I added additional garlic, wine and cream additional salt pepper and red pepper flakes. The sauce even though I saved 3 cups of the pasta water was dry and I believe adding it watered down any flavor It might have had. I really wanted to like this and my husband who did not like scallops I thought this would change him, I hate to say he was right sorry, it just lacked to me real flavor. I am a seasoned cook and was seriously disappointed just needed something else to take it to a yum level, just wasn’t there.

    Reply
    • Claire McEwen says

      Mar 15th 2020 at 10:22 am

      Hi Lisa,
      I am so sorry you didn’t enjoy this as I know scallops are not a cheap protein!!!
      The only two things I can think of that would have reduced the flavor is the bacon and the amount of salt on the scallops and in the pasta water.
      The 6 slices of bacon (wondering if my slices were bigger than yours) should be fried until it is nice and crispy so it adds lots of flavor to the sauce. And the pasta water wants to be really well seasoned. I like to add 1 1/2 tablespoons of salt to my pasta (although I usually recommend people start with 1 tbsp as I do like salty pasta) Adding some of that salty pasta water should have helped with the flavor of the sauce.
      I wonder if perhaps the sauce reduced too much, that would explain why it was dry, but this should have intensified the flavor so adding extra water shouldn’t have diluted it too much.

      Again I am so sorry that you didn’t enjoy the dish, it is a dish that gets great comments (here and on Pinterest) so I am upset that it didn’t work out how you hoped.

      Claire x

      Reply
  8. Susan Savard says

    Feb 19th 2020 at 6:58 am

    5 stars
    I never comment but OHHHH MYYYYY GAAAWWWWD! I made this.

    I questioned your saving the cruddy water. I doubted dumping it back in because it sounded sketchy. I did it anyways.

    Why did I doubt you? Where has this level of hand-holding been my entire cooking career?!?!?

    If I saw you on the street, I’d kiss you right on the mouth!!!!! My husband licked his plate—technically, he licked it after each helping. 😂

    Your notes are perfection—this is the epitome of not only a good recipe but also PHENOMENAL directions!!!! Much love and many, many thanks!!!!

    Reply
    • Claire McEwen says

      Feb 19th 2020 at 7:31 am

      Susan!!!
      Your comment made me laugh, smile and feel genuine foodie joy!
      Thank you for taking the time to comment and for all the lovely things you said.
      It literally makes my heart sing to know the recipe was a hit for you. I am super glad you found my blog and that other people (besides myself) lick the plate clean….although don’t tell my kids that I applaud that…otherwise they will start doing it at school! 😉
      Thank you again for making my day!
      Cx

      p.s cruddy water 😂😂😂
      p.p.s it makes so much difference doesn’t it!

      Reply
  9. Penny says

    Feb 13th 2020 at 7:24 am

    5 stars
    Made this tonight and it was beyond delicious! Thank you!

    Reply
    • Claire McEwen says

      Feb 13th 2020 at 8:37 am

      Oh Penny! That is the best praise!
      So pleased you enjoyed it 🙂
      Cx

      Reply
  10. Teresa says

    Feb 7th 2020 at 8:26 am

    5 stars
    I just made this 30 mins ago for my family and it was a hit!! I added red pepper flakes as well – thank you for the amazing recipe!

    Reply
    • Claire McEwen says

      Feb 9th 2020 at 12:58 pm

      Oh I am so pleased the family enjoyed it Teresa!
      I think a pinch of red pepper flakes sounds a great addition as well.
      Thank you for coming back to comment 🙂
      Cx

      Reply
  11. Sophie says

    Jan 18th 2020 at 9:11 am

    I absolutely loved this recipe! I’m usually a little nervous to make scallops but they came out so good!

    Reply
    • Claire McEwen says

      Jan 20th 2020 at 5:09 am

      Oh Sophie! That makes me so happy. I am so glad you enjoyed it 🙂
      Cx

      Reply
  12. Taryn says

    Jan 1st 2020 at 1:59 am

    Hi there! I’m going to try this tonight and I’m really excited about it! I just have one question, is it ok to use frozen scallops or is it best to use fresh scallops?

    Reply
    • Claire McEwen says

      Jan 1st 2020 at 8:59 am

      I have made it with both fresh and frozen scallops and I think the fresh has a slight edge (because it is easier to get them very dry) but I always keep frozen scallops in the deep freeze so they are usually my first choice.

      You can buy ‘Wet Scallops’ or ‘Dry Scallops’. I always recommend buying Dry Scallops as they are better quality.

      Wet scallops are treated with a solution of water and sodium tripolyphosphate. This is used to preserves them when they are harvested at sea. But it also means they take on water. So when you cook them, they will give off water. Making it harder to get a golden crust and also meaning they will shrink.

      If you can only find wet scallops then you can soak them in a solution of 1 quart of cold water with 1/4 cup of lemon juice and 2 tablespoons of salt for 25-30 minutes. This will help to firm up the wet scallop.

      Hope that helps.

      But whether you have fresh or frozen the key is to make sure the scallops are really dry before you cook them. So pat them dry several times with kitchen paper. This will give you the best chance at getting the nice golden crust.
      Hope that is all helpful.

      Enjoy your pasta dinner and a happy new year
      Cx

      Reply
  13. Hannah says

    Aug 27th 2019 at 3:35 am

    Hey this sounds delicious but as I was reading the instructions it says only add half the bacon with the heavy cream. When do you add the other half of the bacon?

    Reply
    • Claire McEwen says

      Aug 29th 2019 at 9:29 am

      The second half gets added just before you serve. This helps to keep it crispy.
      I have updated the recipe card to make that clear 😀 😀
      Hope you enjoy the dish Cx

      Reply
  14. molly says

    Apr 4th 2019 at 2:12 pm

    This looks so tasty! I will definitely need to try it soon.

    Reply
    • Claire McEwen says

      Apr 16th 2019 at 5:16 pm

      I do hope you enjoy them Molly 😀

      Reply
  15. Dorothy Dunton says

    Apr 3rd 2019 at 9:22 am

    Hi Claire! I am drooling on my computer looking at this dish! I absolutely love seared scallops and so many people do not know how to cook them. And bacon makes everything better! Have you ever made chocolate chip cookies using bacon grease? SO good!

    Reply
    • Claire McEwen says

      Apr 3rd 2019 at 10:46 am

      Oh My Goodness!!!!! Chocolate chip cookies with bacon grease????? I am off to google that immediately! I need those in my life!

      Scallops are possibly my favorite seafood…maybe 😉

      Reply
  16. Allison says

    Apr 2nd 2019 at 5:29 am

    5 stars
    The perfect meal! One I will come back to again and again. Thanks for sharing!

    Reply
    • Claire McEwen says

      Apr 3rd 2019 at 10:46 am

      I am so happy you enjoyed it Allison, pasta and scallops is one of my favorite combinations 😀

      Reply
  17. Marjory says

    Apr 2nd 2019 at 4:53 am

    5 stars
    I adore this recipe. It’s exactly what I would order if I went out to a restaurant, but it’s so easy to make at home. Definite keeper!

    Reply
    • Claire McEwen says

      Apr 16th 2019 at 5:19 pm

      Thank you Marjory. That is exactly what I love about it too! Scallops are so often left as restaurant food, but they are great for dinner at home too 😀

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Claire,

Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

Here on Sprinkles and Sprouts you will find delicious meals all made with easy to find grocery store ingredients. Family friendly mains, sensational sides and delicious desserts. Plus a great selection of party food and appetizers.

Read More

RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

Readers’ Favorites

Small close up of pasta in chicken broth braised celery in an oval white dish
a silver spoon dipping into a white bowl of hallandaise sauce tube pasta with a creamy steak sauce in a grey bowl
homemade flour tortilla on a sheet of baking paper close up on a chicken portion coated in peri peri seasonings
a small bowl of red salsa on a blue table close up on a sliced chicken breast with garlic spaghetti
small white bowl filled with linguine topped with shaved black truffle Beef and broccoli takeout style in a white bowl

Footer

All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
Contact me to see republishing and syndication rights.

2014-2020 Sprinkles and Sprouts

  • Home
  • About Sprinkles and Sprouts
  • Recipe Index
  • Contact Me
  • Disclosure and Privacy Policy

Copyright © 2021 · Cravings Pro Theme on Genesis Framework · WordPress · Log in