Carbonara with Pan Seared Scallops
Carbonara with Pan Seared Scallops is a gourmet recipe that can be prepared in under 30 minutes! Perfectly seared scallops served with pasta tossed in a creamy carbonara sauce.
This is a quick and easy recipe with amazing gourmet flavor. An all-time family favorite recipe! The entire dish can be whipped up in less than 30 minutes. An easy gourmet meal that you would be proud to serve to company or make for those special occasion dinners, yet a simple seafood recipe for weekday dinners.
I finally did it, tackled my fear of cooking scallops. I’ve been watching Hells Kitchen for several seasons now and watching Gordon Ramsay throw countless hysterics over scallops. By following these steps, you’ll get beautifully seared scallops with a crispy exterior and a perfectly cooked interior.
Preparing the Carbonara
As the scallops cook quickly I prepare the carbonara first. Start by cooking the pasta as per package instructions.
In large skillet cook the bacon until crisp, add shallots, garlic and 1/2 of the green onions.
In small bowl mix together the cream, egg yolks and 3/4 of the parmesan cheese.
When pasta is finished cooking, drain well, then add to the skillet of bacon mixture.
Add the cream mixture to the pasta and toss to combine. Make sure pasta is still hot in order to cook the eggs and melt the cheese.
Plate the carbonara, top with the scallops, green onions, parmesan cheese and fresh ground pepper.
How to cook perfectly seared scallops
The key to cooking scallops is avoid overcooking them or they can become tough, rubbery, and dry. Do not overcrowd the pan, use medium-high heat, searing for 2-3 minutes without moving them around in the pan. I find a non-stick frying pan works well for cooking scallops.
Use only fresh scallops! Pat the scallops dry with paper towel to remove any excess moisture. This is crucial for achieving a crispy sear. Season with salt and pepper.
Heat a large skillet, add 2 tablespoons olive oil. Make sure the frying pan is hot before adding scallops but not smoking. Sear one side of the scallops, flip, then add butter, spooning over the scallops while they complete cooking.
How to know when scallops are done?
- They will have a golden-brown crust. If they have a nice sear and the crust is golden (not burned), they are likely done.
- On medium-high heat, scallops generally take 2-3 minutes per side to cook.
- Perfectly cooked scallops turn opaque in the center.
More Pasta recipes you will love!
Seafood, chicken, or sausage when combined with a creamy pasta sauce makes for an exceptional meal!
Carbonara with Pan Seared Scallops
Ingredients
Pasta Carbonara
- 14 oz (400g) Linguine or pasta of your choice
- 8 slices thick cut bacon diced, try to find bacon with less fat, or cut away excess fat
- 1 shallot finely sliced
- 1 clove garlic minced
- 4 green onions chopped
- 2 egg yolks
- 1/2 cup heavy cream
- 1 cup parmigiano reggiano grated, 3/4 cup for sauce, 1/4 cup for garnish
Pan Seared Scallops
- 16 large scallops 3-4 per person
- 2 tablespoons olive oil
- 2 tablespoons butter
- kosher salt
- fresh ground pepper
Instructions
Prepared Pasta Carbonara
- Prepare the pasta as per package instructions.
- In a large skillet saute the bacon until crisp, add the shallots and of the 1/2 green onions and garlic. Cook until shallots are softened.
- In small bowl or large measuring cup, stir together the cream, egg yolks and 3/4 of the parmesan cheese.
- When the pasta is finished cooking, drain well, then add it to the skillet of bacon mixture. Toss well to combine.
- Stir the cream mixture into the pasta and combined well. Make sure the pasta is still hot so that it cooks the eggs and melts the cheese.
- Arrange the pasta carbonara on a plate, top with the pan seared scallops. Sprinkle with fresh ground pepper, grated parmesan, and green onions.
- Perfect Pan Seared Scallops Directions
- Blot the scallops with paper towel to remove any excess moisture. Season with salt and pepper.
- Heat a large heavy skillet, (I like to use my non-stick frying pan). Add 2 tablespoons olive oil.
- Make sure the frying pan is hot before adding scallops but not smoking.
- Add the scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. Work in batches if neccessary.
- Sear for about 2-3 minutes or when bottom has a nice golden brown crust. Don't move them around in the pan or you will prevent them from forming that nice golden crust. After a couple of minutes have peek under to see if golden brown.
- Turn to sear the other side. Add 2 tablespoons of butter to the pan.
- Spoon the melted butter over the scallops as the other side finishes cooking. (about 1-3 minutes more)
- Keep warm in the oven, if making in batches. Serve over the pasta carbonara.
Penney I am so glad you tried my recipe, great to hear about it. Prosciutto is a perfect substitute for bacon.
Hi We made this recipe today and it was delicious. The only thing I had a problem with is I didn’t know how much pasta to use. How much pasta does this recipe call for?
Hi Rebecca, I am so glad you tried my recipe. The recipe is for 4 so usually you cook a pound per 4 persons.
Penney I would love if you drop me a note and let me know how it turns out when you make it. I’m sure you will love it!
Thanks Raycinqueen for the comments. I thinks turkey bacon would taste great, and although I have never tried it I’m sure egg beaters could be replaced for egg yolks. Drop me a note if you try the recipe with your substitutions 🙂
This looks delicious. I have avoided searing scallops but you’ve given me the inspiration to give it a try. To cut calories I think I’ll try using turkey bacon. Do you think I could use egg beaters instead of egg yolks???
Thanks JD for pinning the recipe and linking back to my blog, let me know if you try any of my recipes how they turn out for you.
Congrats on the Top 9!! This looks amazing!!
Thanks Tara, hope everyone has a look at your awesome recipes.
Good morning, I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/03/seafood-frenzy-friday-week-50-giveaway.html
Thanks Carrie for sharing my recipe. Love your blog
The seared pieces of scallops are made to perfection but its pretty expensive over here. I will try the pasta by itself minus the scallops. Though I am a big eater of rice, my other half loves pasta. When I back home, this will be a perfect meal for other half as a belated Valentine’s day meal.
Hi Navaneetham, scallops are pretty expensive here too, the pasta is awesome and grilled chicken or shrimp would taste great as well.
These look a lot like the pasta dish I grew up making, from an old, yellowed book, that doesn’t even have an image on Amazon. Thanks for reminding me of them. Can’t wait to try, this and the older one.
Thanks so much for you comments.