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.
This is a go to meal at my house. Since I make it quite often, I substituted the scallops for shrimp since it’s less expensive. Great recipe! Thank you!
Thanks Lupe, I make this recipe with shrimp a lot as well. So glad you and your family enjoy it.
Delicious! Hubby really liked it. I used smoked applewood bacon cuz I had it on hand.
I just made this tonight for my husband for Valentine’s and it was amazing. I will try with shrimp next time.
Thanks for sharing.
You’re husband is a lucky man Shelley that you took the time to make him something special for Valentines. S happy you both enjoyed the recipe. I’ve made this recipe many times with shrimp and it is terrific.
This was fantastic! Only thing I added was two hand fulls of chopped baby kale in with the bacon mixture and a splash of white wine. Thank you!
Thank you Gayla, baby kale is a great addition, yum!
Was very delicious!!! Only thing, I like creamy pasta so will definitely make a little extra sauce!
Delicious. Fresh wild caught scallops. I wanted a special recipe to compliment these scallops. Met my expectations. Thank you
Thank you Bonnie!!
So good! It’s a keeper!
Thanks Alex!
Perfect combination of carbonara and scallops. Loved it!
Appreciate it Linda for taking the time to rate and comment on my recipe!
Made this a while back. Loved it and will be making it again this week.
Thank you Kathy!!
Recipe had a good flavor, but spaghetti a little too dry. I would add more cream or milk for a little more sauce with the spaghetti next time. I also added mushrooms, 2 tsps of tomato paste and 1/2 cup of red wine after the bacon, shallots and green onions sautéed.
I’ve been making this recipe for years. This is one of my family’s favorite recipes. I make it with rotisserie chicken because we eat this on the regular. Quick and easy. So creamy and delicious. Thank you for sharing.
Absolutely loved the carbonara recipe. Super easy and so tasty. I’ve tried many different recipes to make a pasta carbonara but this was the easiest and the best! Many thanks!