Best 3 Scallops Carbonara Recipes
Seafood lovers, get ready to dive into a culinary masterpiece that combines the delicate sweetness of scallops with the rich, creamy decadence of carbonara sauce. This tantalizing dish, known as Scallops Carbonara, is an exquisite fusion of flavors and textures that will leave you craving for more.
In this recipe article, we present two irresistible variations of Scallops Carbonara: a classic version that stays true to the traditional flavors and a sun-dried tomato version that adds a burst of tangy sweetness. Both recipes promise a symphony of flavors that dance on your palate, making every bite an unforgettable experience.
The classic Scallops Carbonara showcases the harmony between tender scallops, smoky pancetta, and a velvety carbonara sauce made from eggs, Parmesan cheese, and cream. The sun-dried tomato variation introduces a vibrant twist, where sun-dried tomatoes and fresh spinach mingle with the classic ingredients, creating a colorful and flavorful dish that is sure to impress.
Whether you're a seasoned cook or just starting your culinary journey, these Scallops Carbonara recipes are designed to guide you through the process with ease. Detailed step-by-step instructions and helpful tips ensure that you achieve restaurant-quality results at home. So, prepare to embark on a culinary adventure and indulge in the delectable union of scallops and carbonara sauce.
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
SCALLOPS CARBONARA
I had a version of this at a retaurant and had to create it at home when the chef wouldn't give me the recipe. I think it turned out delicious.
Provided by KelBel
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in medium saucepan 5 minutes.
- Dredge scallops in flour.
- Place scallops in pan and cook approximately 5 minutes.
- Remove bacon and scallops and set aside.
- Drain bacon grease, leaving 1-2 tbls in pan to sautee vegetables.
- Add ingredients red pepper to garlic, saute for two minutes then deglaze pan with wine and reduce by more than half.
- Add cream and reduce until thickened, add scallops and bacon back to pan, and cheese.
- Toss with fettucini and add freshly ground black pepper to taste.
SCALLOP CARBONARA
I just found this recipe in one of local Grocery Store flyers- sounds Delish!! Thought I'd post it for everyone to give it a whirl -
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a pan, cook bacon strips, until golden brown. Cool, then chop.
- Add onions, pepper, garlic, and thyme and cook until onions are translucent. Add cream and bring to a boil, adjust seasoning with salt and pepper.
- Add the scallops and cook just until done, about 8 minutes.
- Toss the sauce with the cooked pasta or spoon sauce over the pasta.
- Grate fresh parmesan cheese on top and serve with a side of garlic b4read.
Tips:
- Use fresh, high-quality scallops. Frozen scallops can be used, but fresh scallops will yield the best results.
- Sear the scallops correctly. Searing the scallops properly will help to create a nice crust and prevent them from becoming overcooked.
- Use a good quality pasta. A good quality pasta will hold up well to the sauce and won't become mushy.
- Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite.
- Make sure the sauce is thick enough. The sauce should be thick enough to coat the pasta and scallops without being too runny.
- Serve the dish immediately. Scallops carbonara is best served immediately after it is made.
Conclusion:
Scallops carbonara is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover scallops, and it can also be made with other types of seafood, such as shrimp or crab. If you are looking for a new and exciting way to prepare scallops, then you should definitely try scallops carbonara.
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