Community Pick
Scallops Carbonara
"I had a version of this at a retaurant and had to create it at home when the chef wouldn't give me the recipe. I think it turned out delicious."
photo by High Acres
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 1⁄2 lb bacon, diced
- 1 lb sea scallops
- 1 roasted red pepper, sliced
- 1 cup mushroom, sliced
- 2 large shallots, minced
- 2 garlic cloves
- 1 cup white wine
- 1⁄2 pint heavy cream
- 1⁄4 cup pecorino romano cheese or 1/4 cup parmesan cheese
- 1⁄2 lb fettuccine pasta, cooked ahead
- flour, for dredging
directions
- Cook bacon in medium saucepan 5 minutes.
- Dredge scallops in flour.
- Place scallops in pan and cook approximately 5 minutes.
- Remove bacon and scallops and set aside.
- Drain bacon grease, leaving 1-2 tbls in pan to sautee vegetables.
- Add ingredients red pepper to garlic, saute for two minutes then deglaze pan with wine and reduce by more than half.
- Add cream and reduce until thickened, add scallops and bacon back to pan, and cheese.
- Toss with fettucini and add freshly ground black pepper to taste.
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Reviews
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I've nerver heard my husband praise a meal as much as he did this one. We have eaten Scallop carbonara in the pastin a restaurant. but never heard him praise it as much. I was told that this is a must do recipe in the future. -
Made this for Valentine's day. Fabulous! My first try at scallops in anything - and it turned out perfectly! Next night's leftovers and the kids nearly finished it all up...mushrooms, and all. That's saying a lot :) -
I just made this dish for my wife and I. I have always been a lover of carbonara, and this is the best I have ever tasted!<br/><br/>Thank you so much!
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This was a very tasty dish. We loved the bacon in it. I do think less bacon could be used but it was still wonderful. Thanks for posting this recipe. -
I cooked this using the smaller bay scallops because that is what I had. I enjoyed this and will make it again, but next time I will use about half as much bacon and use the sea scallops. Thanks for posting this recipe KelBel.
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Tweaks
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This was a great recipe to build on! I wanted to reduce some of the fat content so I replaced a few ingredients, but followed the general idea of the recipe. I used chicken stock in place of the wine, turkey bacon for the bacon and 3/4 cups of whole milk with 1/4 cup of butter in place of the cream. It still turned out wonderfully! I will make this again.
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I made this also using sundried tomatoes, it needed some amount adjustment to suit out taste, the garlic was not enough and it needed some heat so I added in crushed chili flakes and used yellow onions in place of shallots, made for Kel's cookathon in honor of Eric -
Delicious recipe. As always I made some mods based on our taste and what I had on hand. Here they are - instead of the half pound of bacon I used a quarter pound of spicy prosciutto. For the veggies I used shallots, carrots, peas and mushrooms. I had only half a pint of cream but it was enough for the pound of penne I used. Added some old bay to the dredging flour and some cajun spice to the sauce. Served it with warm asiago bread. It was a real treat. Thanks for the recipe, KelBel!
RECIPE SUBMITTED BY
KelBel
United States
