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Scallop and Bacon Spaghetti
This scallop and bacon spaghetti is made with bay scallops—small, hearty, and less expensive than sea scallops. This is a perfect budget-friendly dinner for two, a tasty, quick-and-easy weeknight meal that’s on the table in under a half hour.
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Ingredients
- 4 oz spaghetti
- 4 strips bacon
- 8 oz bay scallops (thawed if frozen)
- 1 garlic (minced)
- 0.25 tsp red pepper flakes (or to taste)
- salt and freshly ground black pepper (to taste)
- 0.25 cup fresh parsley (chopped)
Steps
- 1
Bring a large pot of salted water to a boil.
- 2
Add spaghetti and cook until tender, yet firm to bite, about 10 minutes, or to your desired preference.
- 3
Drain the spaghetti well.
- 4
Meanwhile, heat a large skillet over medium heat, add bacon, and cook until crisp, 3 to 4 minutes.
- 5
Remove bacon to a paper towel, set aside, and leave the rendered bacon fat in the skillet.
- 6
Dry and lightly press scallops with a paper towel to remove moisture, and add them to the skillet.
- 7
Sprinkle the scallops with minced garlic and red pepper flakes.
- 8
Stir until scallops are tender, about 2 minutes.
- 9
Add the cooked spaghetti to the skillet and toss until well combined.
- 10
Season the pasta with salt and pepper to taste.
- 11
Crumble the reserved bacon into the pasta, sprinkle with fresh parsley, and serve immediately.
Notes
Bay scallops are smaller and often more affordable than sea scallops, making them ideal for quick pasta dishes. Ensure the scallops are very dry before adding to the pan to help them sear rather than steam.
Nutrition per serving
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