Jumbo Creamy Tuscan Spaghetti with Scallops

Ingredients:

• For the Creamy Tuscan Sauce:
• 240 ml spaghetti
• 1 kg jumbo scallops, washed, dried, and fried
• 6 slices of bacon, chopped
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh coriander leaves, for garnish

Preparation:

1. Cook the Spaghetti:
   • Cook spaghetti according to package directions until al dente. Drain, reserving about 1/2 cup of the pasta water, and set aside.
2. Prepare the Bacon:
   • In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and place it on paper towels to drain excess oil. Set aside.
3. Cook the Scallops:
   • In the same skillet, add 1 tablespoon of olive oil. Add the scallops and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the scallops from the pan and set aside.
4. Sauté the Garlic:
   • Add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
5. Make the Sauce:
   • Increase the heat to medium and pour in the heavy cream, whisking to combine. Cook the sauce for 2-3 minutes until it thickens slightly.
6. Add Parmesan Cheese:
   • Gradually add the grated Parmesan cheese to the sauce, stirring until it melts and becomes smooth. If the sauce is too thick, thin it with the reserved pasta water.
7. Season the Sauce:
   • Season the sauce with salt and pepper to taste. Adjust as necessary.
8. Combine with Spaghetti:
   • Add the cooked spaghetti to the skillet and gently toss to coat well with the creamy Tuscan sauce.
9. Serve:
   • To serve, divide the Tuscan spaghetti among plates. Top each serving with the cooked scallops and crispy bacon. Garnish with fresh coriander leaves.