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linguine pasta in a creamy carbonara sauce topped with pan seared scallops and green onion slices.

Carbonara with Pan Seared Scallops

Course: Dinner
Cuisine: American
Keyword: scallops, carbonara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 878kcal
Author: Laureen King
Perfectly seared scallops served with a quick and simple carbonara pasta.
Print Recipe


  • 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
  • ½ cup heavy cream
  • 1 cup parmigiano reggiano grated
  • fresh ground pepper
  • 14 oz (400g) pasta of your choice -I used Linguine


  • Pasta Carbonara
  • Start cooking pasta in large stainless steel pot.
  • In small bowl mix together cream, egg yolks and ¾ of cheese.
  • In large skillet cook bacon until crisp, add shallots and ½ 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.


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.


Calories: 878kcal | Carbohydrates: 80g | Protein: 35g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 202mg | Sodium: 917mg | Potassium: 509mg | Fiber: 3g | Sugar: 3g | Vitamin A: 985IU | Vitamin C: 3mg | Calcium: 359mg | Iron: 2.3mg