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.
|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|
- Following the package instructions, cook the spaghetti in boiling salted water until al dente. Drain and set aside.
- 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.
- 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.
- 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
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen