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Spaghetti with Scallops, Bacon, and Peas

| April 25, 2013

open kitchen spaghetti with scallops, bacon, and peas 720×480 from WAGM-TV on Vimeo.

OPEN KITCHEN with NATHAN SCOTT

 

Spaghetti with Scallops, Bacon, and Peas

 

This springtime favorite is served with a simple and delicious garlic cream sauce that everyone will love.

Ingredients

 

Serves 4

  1 pound dry spaghetti  
  4 ounces bacon, chopped  
  1 pound (10 to 20 count) sea scallops, patted dry  
    Kosher salt and freshly ground black pepper  
  ½ cup leek, white and light green parts thinly sliced  
  6 cloves garlic, peeled and minced  
  2 tablespoons dry white wine  
  1 cup (about 6 ounces) shelled fresh or frozen peas  
  1 cup heavy cream  
  4 ounces cream cheese  
  ¼ cup Parmesan cheese, grated, plus more for garnish  
  1 plum tomato, seeds and core removed, diced, for garnish  

 

Directions

 

  1. Following the package instructions, cook the spaghetti in boiling salted water until al dente.  Drain and set aside.
  2. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy.  Remove the bacon from the heat and set aside.  Pour off all but 1 tablespoon of the bacon drippings and return the skillet to the heat.  Arrange the scallops in a single layer in the skillet and season with salt and black pepper.  Sear the scallops, until they are golden brown and cooked through, 2 to 3 minutes per side.  Remove and set aside.
  3. Add the leek and garlic to the skillet and cook over medium heat, stirring often, until tender, 2 to 4 minutes.  Add the white wine and the peas.  Cook, tossing often, until the peas are just tender, about 3 minutes.  Stir the heavy cream, cream cheese, and Parmesan cheese into the mixture.  Continue to cook over medium heat, stirring often, until the cheeses have melted into a hot and bubbly sauce.  Return the scallops and bacon to the skillet and heat through.
  4. Toss the scallops, tomatoes, and cheese sauce mixture with the cooked pasta.  Season to taste with salt and black pepper and serve garnished with a sprinkling of grated Parmesan cheese.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

Follow his blog at:  http://thetrialstribulationsofawannabeauthor.blogspot.com/

Copyright © 2013 by Nathan Scott.  All rights reserved.

Category: Open Kitchen

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