Carbonara with Pan Seared Scallops is one of my favourite recipes! Ready in under 30 minutes with perfectly seared scallops and delicious carbonara pasta.
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, I stayed away. The few times in my life I did try my scallops were a complete disaster; dry and rubbery. My problem was I always over cooked them for fear of poisoning someone. Time to take up the challenge. This recipe for Carbonara with Pan Seared Scallops is amazing, and is so quick and easy to make!
I bought some very large beautiful scallops, looked through countless videos on YouTube and started my cooking adventure. Using good quality non-stick frying pan worked best for searing the scallops.
I decided on Pasta Carbonara to pair with my scallops. This is such a quick and simple recipe with gourmet flavour, an all-time favourite of mine. This entire dish can be whipped up in less than 30 minutes; a gourmet meal that you would be proud to serve to company!
Carbonara with Pan Seared Scallops
Perfectly seared scallops served with a quick and simple carbonara pasta.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 878kcal
Ingredients
- Ingredients for Scallops
- 12-16 large scallops 3-4 per person
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and Pepper
- Ingredients for Carbonara
- 8 slices thick cut bacon diced I try to find bacon with less fat, or cut away excess fat
- 1 shallot finely sliced
- 1 clove garlic leave whole
- 4 green onions
- 2 egg yolks
- 1/2 cup heavy cream
- 1 cup parmigiano reggiano grated
- fresh ground pepper
- 14 oz (400g) pasta of your choice -I used Linguine
Instructions
- Pasta Carbonara
- Start cooking pasta in large stainless steel pot.
- In small bowl mix together cream, egg yolks and 3/4 of cheese.
- In large skillet cook bacon until crisp, add shallots and 1/2 green onions.
- Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
- When pasta is finished cooking, drain well, then add to skillet of bacon.
- Toss well, then transfer to large bowl.
- Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.
- Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.
- Perfect Pan Seared Scallops
- Blot scallops with paper towel to remove any water. Salt and pepper.
- Heat large non-stick frying pan, add 2 tablespoons olive oil.
- Make sure frying pan is hot before adding scallops but not smoking.
- Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)
- Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.
- Turn to sear other side. (about 1-3 more minutes)
- Add 2 tablespoons of butter to pan now.
- Spoon the melted butter over the scallops as the other side finishes cooking.
- Transfer to paper towel covered plate.
- Keep warm in oven, if making in batches.
Notes
This recipe tastes best served VERY fresh, so don't let it sit or Scallops and Pasta dry out quickly . Have ALL your ingredients and pots ready to go to make easy work of this.
Nutrition
Calories: 878kcal | Carbohydrates: 80g | Protein: 35g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 202mg | Sodium: 917mg | Potassium: 509mg | Fiber: 3g | Sugar: 3g | Vitamin A: 19.7% | Vitamin C: 3.6% | Calcium: 35.9% | Iron: 13%
Step by Step Photo Instructions
This gourmet dish comes together in less than 30 minutes.
Brown bacon, shallots, green onion and garlic.
Stir together cream, parmesan and egg yolks.
Stir cooked pasta into bacon, onions and garlic.
Toss hot pasta together with cream, cheese, and egg mixture.
Scallops – Pat dry, sear until golden brown in hot olive oil, turn, add butter, spoon over top as other side cooks.
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I just made this recipe and it’s a keeper! I used Silk natural coffee creamer in place of the heavy cream and also added a ladleful of the pasta cooking water and was very creamy. I also had leftover fresh peas and tossed those in. His was a great dish and your instructions were clear and concise. Thank you for a wonderful recipe!
Glad you enjoyed the recipe CarolAnn, great adaptations you made.