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    Home » Recipe » Meat » Scallop And Bacon Pasta

    Scallop And Bacon Pasta

    Published: Nov 9, 2021 · Modified: Nov 29, 2021 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    With just 6 ingredients and only 30 minutes you’ll be eating this fragrant, silky scallop and bacon pasta in no time! Scallop and bacon pasta is made like carbonara but with a west coast twist featuring West Coast Wild Scallops. This recipe is quick and easy just like the rest of my recipes, let's get to it!

    This is a sponsored post in partnership with West Coast Wild Scallops and Buy BC. All opinions and ideas are my own though.

    White bowl with cooked spaghetti noodles, pink shelled swimming scallops, bacon and Italian flat leaf parsley. This is a picture of the finished dish.

    This project is supported by the BC Government’s Buy BC Partnership Program;
    delivered by the Investment Agriculture Foundation of BC with funding from the
    Government of British Columbia.

    The Government of British Columbia is committed to working with industry partners.
    Opinions expressed in this document are those of Sabrina Currie and not necessarily
    those of the Government of British Columbia or the Investment Agriculture Foundation
    of BC.

    Buy BC Logo
    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • Expert Tips:
    • Substitutions
    • Variations
    • Storage
    • FAQs and Expert Tips
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    Scallop and bacon pasta is inspired by the classic Italian carbonara. I chose bacon for this version because scallops and bacon are such a natural pairing. Traditionally no cream is used for this pasta but if you prefer a little in yours, it will add extra volume to the sauce and help prevent lumps.

    If you like this, you will probably love my other Italian inspired scallop recipe, West Coast Wild Scallops Vongole and the decadent Easy Seafood Alfredo. Or try my Asian inspired Swimming Scallop Fried Rice for a bright fun twist on a classic.

    Recipe Ingredients

    All the ingredients for the scallop and bacon pasta labelled on a cutting board including eggs, spaghetti, bacon, parmesan, pepper and scallops.
    • Swimming Scallops - aka pink scallops and spiny scallops. These are sweet, delicate, cooked from frozen and just so beautiful in every dish they star in. Here in BC they are fished and frozen at sea by fishing family Joel and Melissa Collier of West Coast Wild Scallops. Swimming scallops are an Ocean Wise choice.
    • Thick Cut Bacon - Instead of traditional guanciale (an unsmoked cured fatty pork), bacon stars as the perfect pairing to scallops. Make sure to choose thick cut for the best result.
    • Eggs - While optional in many recipes, eggs are an essential and main component of this carbonara pasta. Eggs paired with freshly grated parmesan create this silky sauce that can't be imitated.

    See recipe card for quantities.

    Close up of pink scallops in shell with spaghetti noodles glazed with the sauce and large pieces of bacon.

    Step-by-Step Instructions

    1. Put a large pot of generously salted water on high to boil for pasta.
    2. Meanwhile cook the bacon over medium-low heat to desired doneness and turn off heat.
    3. Whisk together eggs, parmesan and pepper until frothy. Cook spaghetti noodles and lift out with strainer into the pan with the bacon. Reserve ½ cup of pasta cooking water. Leave remaining water on high and bring back to a boil.
    4. Add scallops to the boiling water, stir and cook until they open.
    5. Pour into pink scallops immediately into a colander to drain.
    6. Now that your noodles are in the pan and have cooled a few minutes, it's time to pour in the egg mixture.
    7. Pour the mixture in and stir vigorously to combine and prevent lumps.
    8. Finally, add in your scallops and stir gently through to coat with sauce. Garnish with parsley if you like and serve immediately.
    Scallops, bacon and spaghetti noodles presented in a white bowl on a wooden serving board with blue ocean patterns on edges

    Expert Tips:

    Temper your egg and cheese mixture with a scoop of pasta cooking water or cream to help prevent you sauce from clumping.

    Have your colander ready in the sink so you can drain the scallops immediately after they are done to prevent overcooking.

    If you prefer to have the scallops out of the shell, simply scoop them out of their shell with a spoon or a half shell after they are cooked. Once shucked, they can be added in right at the end and stirred through gently.

    Substitutions

    Substitute bacon for pancetta or guanciale if you prefer.

    Linguine, pappardelle or fusilli are easily swapped for spaghetti.

    Variations

    • Scallop and Pea Pasta – Add 1 cup of frozen peas to the noodles in the frying pan and stir to heat for 1 minute before adding the egg mixture.
    • Spicy – Add a ½ teaspoon of hot chili flakes to the oil in the pan once you remove the bacon. It will add a lovely warm heat throughout the pasta.
    • Extra Creamy – Add ¾ c heavy cream to the egg and cheese mixture and mix thoroughly before adding to hot pasta.
    • Traditional Pasta alla Carbonara

    Storage

    This is best eaten the same day it is made because the pasta will not be as creamy as the sauce soaks into the noodles overnight. If you have leftovers, they will keep safely covered in your fridge for up to 2 days.

    Pasta with scallops in their pink shells, bacon and parsley in a white bowl on a cutting board with black linen tea towel.

    FAQs and Expert Tips

    How should scallops be cooked?

    Scallops should only be cooked briefly until almost opaque. In the case of swimming scallops, you can steam or otherwise cook them just until shells are opening and immediately remove from heat to prevent overcooking. Overcooked scallops get tough and are much less tasty than lightly cooked scallops.

    What goes best with scallops?

    Swimming scallops are delicate and sweet so any pairing should not be overwhelming. A simple crisp salad with vinaigrette pairs particularly well with any scallops cooked in a creamy sauce like this scallop and bacon pasta. For scallops that are simply steamed or pan fried, a side pasta, risotto or puree of celeriac or potato is a divine canvas for the sweet, briny complexity of scallops.

    Are frozen scallops good?

    Yes. In fact scallops that are frozen at sea are often better quality and have better flavor than fresh ones that may have been travelling a long time and distance before getting to you.

    Can I cook scallops from frozen?

    Yes. In the case of swimming scallops that have been frozen at sea, they are BEST cooked from frozen. These sweet little bivalves cook up tender and sweet from frozen in just a couple of minutes.

    Scallop and bacon pasta is made like classic Italian carbonara. The eggs and parmesan make an incredibly silky sauce. For best success, take your time to cool the noodles for a few minutes before adding the sauce, and when pouring it in, stir it quickly. The parmesan will melt softly in as the egg gently thickens into the rich and delicate sauce and the sweet scallops stirred in at the end offer a sweet and textural contrast. I hope you love this as much as my family does.

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    If you enjoy this recipe, it would mean a lot if you would leave a rating and review and save it to Pinterest. If you have any questions, you can leave a comment below or message me on Facebook or Instagram.

    For more on what I'm cooking up, follow me on Instagram or Facebook. You might also like my FREE printable weekly meal planner.

    Cheers friends! Sabrina

    📖 Recipe

    Close up of pink scallops in shell with spaghetti noodles glazed with the sauce and large pieces of bacon.

    Scallop and Bacon Pasta

    With just 6 ingredients and only 30 minutes you’ll be eating this fragrant, silky scallop and bacon pasta in no time! Scallop and bacon pasta is made like carbonara but with a west coast twist featuring West Coast Wild Scallops.
    5 from 11 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 720kcal
    Author: Sabrina Currie

    Ingredients

    • 300 g Spaghetti (3 cups dry pasta)
    • 150 g Bacon Use thick cut, regular bacon
    • 5 Whole Eggs
    • 1.5 c Fresh Grated Parmesan
    • 1 teaspoon Black Pepper Freshly ground, plus more to taste
    • 6 c Swimming Scallops Frozen and rinsed

    Instructions

    • Put a large pot of generously salted water on high to boil for pasta.
    • Meanwhile cook the bacon over medium-low heat to desired doneness and turn heat off.
    • Whisk together eggs, parmesan and pepper until frothy and set aside.
    • Cook spaghetti noodles and lift out with strainer into the pan with the bacon. Reserve ½ cup of pasta cooking water. Leave remaining water on high and bring back to a boil.
    • Add scallops to the boiling water, stir and cook until they open.
    • Pour scallops immediately into a colander to drain.
    • Add egg mixture into noodles in the pan and stir vigorously to combine and prevent lumps.
    • Finally, add in your cooked scallops and stir gently through to coat with sauce. Garnish with parsley if you like and serve immediately.

    Nutrition

    Calories: 720kcal | Carbohydrates: 61g | Protein: 43g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 278mg | Sodium: 1211mg | Potassium: 394mg | Fiber: 3g | Sugar: 3g | Vitamin A: 791IU | Calcium: 486mg | Iron: 3mg
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    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Jeannie

      December 01, 2021 at 6:02 pm

      5 stars
      This is perfect for dinner nights meal for something quick and easy yet delicious too.

      Reply
    2. Kayla DiMaggio

      December 01, 2021 at 6:25 pm

      5 stars
      This scallop and bacon pasta was so delicious! I love all the salty and creamy flavors!

      Reply
      • Sabrina Currie

        December 01, 2021 at 6:37 pm

        Thank you Kayla, I really appreciate you taking the time to let me know. Cheers 🙂

        Reply
    3. Natalie

      December 02, 2021 at 6:18 am

      5 stars
      What a lovely dinner idea. Looks light and delicious. I'll give it a try, definitely!

      Reply
    4. Audrey

      December 02, 2021 at 3:03 pm

      5 stars
      Bacon and scallops are wow in this dish!! I have had them as an appetizer before but in pasta is so amazing.

      Reply
      • Sabrina Currie

        December 02, 2021 at 8:41 pm

        Thank you Audrey, I really appreciate that. Thanks for taking the time to let me know. Cheers!

        Reply
    5. Amy Liu Dong

      December 03, 2021 at 12:09 am

      5 stars
      Such an easy and delicious pasta recipe to make for mom. She will love it!

      Reply

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