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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season the Sauce:
- Season the sauce with salt and pepper to taste. Adjust as necessary.
- Combine with Spaghetti:
- Add the cooked spaghetti to the skillet and gently toss to coat well with the creamy Tuscan sauce.
- Serve:
- To serve, divide the Tuscan spaghetti among plates. Top each serving with the cooked scallops and crispy bacon. Garnish with fresh coriander leaves.