Creamy Scallop Carbonara with Bacon and Roasted Peppers
Indulge in this luxurious twist on a classic Italian favorite! This Creamy Scallop Carbonara combines the buttery tenderness of sea scallops with crispy bacon, aromatic shallots, and the sweetness of roasted red peppers, all enveloped in a rich and creamy sauce. Finished with a touch of white wine and fresh herbs, each bite brings a delightful burst of flavor. Perfect for a romantic dinner or a special celebration, this dish can be prepared in under 30 minutes, bringing a restaurant-quality meal right to your kitchen!
4
Servings
300
Calories
11
Ingredients
Ingredients
bacon
1/2 lb (diced)
sea scallops
1 lb (cleaned and patted dry)
roasted red pepper
1 (sliced)
mushroom
1 cup (sliced)
shallots
2 (minced)
garlic cloves
2 (minced)
white wine
1 cup (none)
heavy cream
1/2 pint (none)
pecorino romano cheese
1/4 cup (grated (or parmesan cheese))
fettuccine pasta
1/2 lb (cooked ahead)
flour
as needed (for dredging)
Instructions
1
In a medium saucepan, cook the diced bacon over medium heat for about 5 minutes, or until crispy. Remove the bacon with a slotted spoon and set aside, leaving the grease in the pan.
2
Dredge the cleaned scallops lightly in flour, ensuring they are evenly coated.
3
In the same saucepan with the remaining bacon grease, add the scallops in a single layer and sear for about 2-3 minutes on each side, until golden brown. Remove the scallops and set aside with the bacon.
4
Lower the heat and add the minced shallots and garlic to the pan, sautéing for 2 minutes until fragrant. Then, add the sliced roasted red pepper and mushrooms, stirring occasionally for another 3-4 minutes.
5
Pour in the white wine, scraping the bottom of the pan to deglaze, and allow to simmer until reduced by more than half.
6
Stir in the heavy cream and let it simmer gently until slightly thickened, which should take around 3-5 minutes.
7
Return the scallops and bacon to the pan, and add the grated pecorino romano or parmesan cheese, stirring to combine and melt the cheese into the sauce.
8
Finally, toss the cooked fettuccine with the sauce and adjust seasoning with freshly ground black pepper to taste. Serve immediately.
Nutrition Information
16.25g
Fat
25g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Scallop Carbonara with Bacon and Roasted Peppers?
This is a luxurious twist on a classic Italian dish that combines buttery sea scallops with crispy bacon, shallots, roasted red peppers, and mushrooms in a rich, creamy sauce served over fettuccine.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
How long does it take to prepare this meal?
This dish is categorized as a quick meal and can be prepared in under 30 minutes.
What type of scallops are used?
The recipe specifically calls for 1 lb of sea scallops, cleaned and patted dry.
What are the nutritional facts per serving?
Each serving contains approximately 300 calories, 16.25g of fat, 25g of carbohydrates, and 17.5g of protein.
What kind of pasta is recommended for this carbonara?
Fettuccine pasta is recommended, and it should be cooked ahead of time.
How should the bacon be prepared?
The 1/2 lb of bacon should be diced and cooked over medium heat until it becomes crispy.
Why are the scallops dredged in flour?
Dredging the scallops lightly in flour ensures they get an even golden brown coating when seared.
How long do you sear the scallops?
Searing should take about 2-3 minutes per side in the remaining bacon grease until they are golden brown.
What vegetables are included in the sauce?
The sauce includes sliced roasted red peppers and one cup of sliced mushrooms.
What aromatics are used in this dish?
The recipe uses two minced shallots and two minced garlic cloves for fragrance and flavor.
What is used to deglaze the pan?
One cup of white wine is used to deglaze the pan after sauteing the aromatics and vegetables.
How much should the wine be reduced?
The wine should be simmered until it has reduced by more than half its original volume.
What type of cream is required for the sauce?
The recipe requires 1/2 pint of heavy cream.
How long should the heavy cream simmer?
The cream should simmer gently for about 3-5 minutes until it is slightly thickened.
Which cheeses can be used in this recipe?
You can use either 1/4 cup of grated Pecorino Romano or Parmesan cheese.
When do I add the scallops back into the pan?
Return the seared scallops and crispy bacon to the pan once the cream has thickened and the cheese is being melted into the sauce.
How do I season the final dish?
Adjust the seasoning with freshly ground black pepper to taste once the pasta is tossed with the sauce.
Is this recipe suitable for special occasions?
Yes, it is described as perfect for a romantic dinner or a special celebration.
Can I use frozen scallops?
While the recipe specifies sea scallops, you can use frozen ones as long as they are completely thawed and patted dry before dredging.
How much bacon is needed?
You will need 1/2 lb of bacon.
What is the first step of the instructions?
The first step is to cook diced bacon in a medium saucepan until crispy, then remove it while keeping the grease in the pan.
How many mushrooms are required?
The recipe calls for 1 cup of sliced mushrooms.
Do I use oil for searing the scallops?
No, the recipe suggests searing the scallops in the grease left behind by the bacon for extra flavor.
What type of heat should I use for the bacon?
Bacon should be cooked over medium heat.
How many shallots do I need?
You will need two shallots, which should be minced.
How do I know when the sauce is ready?
The sauce is ready when the cream has thickened slightly and the cheese has melted and combined into the mixture.
What category does this recipe fall into?
It falls into the '< 30 Mins' category for quick and easy preparation.
Is there any salt added to the recipe?
The recipe mentions seasoning with black pepper; the saltiness typically comes from the bacon and Pecorino Romano cheese.
Should the dish be served immediately?
Yes, for the best texture and flavor, it is recommended to serve the dish immediately after tossing with the pasta.