Creamy Sun-Dried Tomato and Bacon Scallop Pasta

This creamy pasta dish brings together the best of land and sea: tender scallops seared in bacon fat, crispy bacon bits and a rich sun-dried tomato cream sauce. The combination of savory bacon, sweet scallops and tangy tomatoes creates a symphony of flavors that will impress any dinner guest.

Ready in just 30 minutes, this recipe is perfect for a weeknight indulgence or a special occasion. Serve it over al dente spaghetti and finish with a shower of Parmesan and scallion greens for a restaurant-quality meal at home.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, place diced bacon in a cold large skillet. Cook over medium heat, stirring occasionally, until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate, leaving rendered fat in the skillet.
3. Pat scallops dry with paper towels and season with salt and pepper. Add cooking oil to the skillet with bacon fat and heat over medium-high. Sear scallops for 1-2 minutes per side until golden brown. Transfer to a plate.
4. Reduce heat to medium. Add butter, chopped sun-dried tomatoes and white parts of scallions to the skillet. Cook for 1 minute until fragrant. Stir in garlic powder and cook 30 seconds.
5. Add spinach and cook until wilted, about 1-2 minutes. Pour in cream sauce base, veggie stock concentrate and ¼ cup reserved pasta water. Stir in sugar and bring to a simmer.
6. Return cooked spaghetti to the skillet and toss to coat in the sauce. Add half the Parmesan and half the crispy bacon. If sauce is too thick, add more pasta water a splash at a time.
7. Divide pasta among bowls. Top with seared scallops, remaining bacon, remaining Parmesan and scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, linguine, fettuccine or even penne work well with this creamy sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.

Can I substitute the scallops with shrimp?

Absolutely. Shrimp cook quickly and pair beautifully with the bacon and sun-dried tomato cream sauce.