Scallop Carbonara
Indulge in the luxurious flavors of Scallop Carbonara, a modern twist on the classic Italian pasta dish that's perfect for an elegant dinner. This recipe combines tender, golden-seared sea scallops with a silky, creamy carbonara sauce made from egg yolks, Parmesan cheese, and a hint of heavy cream. Crispy pancetta or bacon adds a smoky depth, while fresh parsley and optional lemon wedges provide a bright, refreshing finish. With al dente spaghetti coated in a rich yet delicate sauce, this dish is both comforting and refined. Easy to prepare in just 40 minutes, Scallop Carbonara is ideal for impressing guests or treating yourself to a gourmet meal at home. Perfect keywords: scallop carbonara recipe, creamy pasta, Italian seafood dish, seared scallops, quick gourmet dinner.
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Recipe Information
Ingredients
- 12 large sea scallops
- 12 oz spaghetti
- 3 egg yolks
- 1 cup grated Parmesan cheese
- 0.5 cup heavy cream
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 4 oz pancetta or diced bacon
- to taste salt
- to taste black pepper, freshly ground
- 2 tbsp fresh parsley, finely chopped
- 2 lemon wedges (optional, for serving)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Pat the scallops dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the scallops to the pan in a single layer and sear for 2-3 minutes per side until golden brown and just cooked through. Remove the scallops and set aside.
Lower the heat to medium. In the same skillet, add the pancetta or bacon and cook until crispy, about 5 minutes. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning. Remove the skillet from the heat.
In a medium bowl, whisk together the egg yolks, grated Parmesan, and heavy cream until smooth. Slowly whisk in 1/4 cup of the hot pasta water to temper the eggs and prevent scrambling.
Return the skillet with the pancetta and garlic to low heat. Add the drained spaghetti, then immediately pour in the egg mixture. Toss the pasta quickly and thoroughly to coat, adding more reserved pasta water as needed to create a silky sauce.
Taste the pasta and season with additional salt and freshly ground black pepper as needed. Gently fold in the seared scallops and allow them to warm through, about 1 minute.
Remove from heat and garnish generously with fresh parsley. Serve immediately with lemon wedges on the side for a bright finishing touch, if desired.
Nutrition Facts
Calories |
3589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1388 mg | 463% | |
| Sodium | 13420 mg | 583% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.4 g | ||
| Protein | 323.7 g | 647% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1106 mg | 85% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4443 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
