This creamy garlic scallop spaghetti with bacon is a restaurant-style dinner made in about 35–45 minutes. It combines 12 ounces of spaghetti, golden-seared sea scallops, crisp bacon, garlic cream sauce, Parmesan, parsley, and a splash of white wine or low-sodium chicken broth to make four generous servings.
Every forkful brings together silky pasta, tender scallops, salty bacon, fragrant garlic, and a gently tangy finish of optional lemon juice. The scallops are seared first for a deep golden crust, then returned to the pan briefly so they stay juicy instead of becoming rubbery.
Jump to RecipeWhy You’ll Love This Recipe
This scallop spaghetti is the kind of dinner that feels special without requiring a complicated cooking schedule. The bacon provides savory depth, while the scallops bring a naturally sweet seafood flavor and a golden, caramelized surface.
The sauce is rich but balanced rather than heavy on the palate. Garlic, Parmesan, wine or broth, and a touch of lemon create enough contrast to keep every bite bright and satisfying.
It is also an efficient meal for a busy evening because the pasta water, bacon skillet, and scallop sear can overlap. The entire recipe serves four and takes about 15–20 minutes to prepare and 20–25 minutes to cook.
If you enjoy creamy seafood dinners, you may also like these garlic cream scallops for a lower-carb way to enjoy the same comforting flavor profile.
Ingredients You’ll Need
The ingredient list is straightforward, but each item contributes an important part of the final dish. Choose large sea scallops rather than small bay scallops so they can develop a beautiful crust while remaining tender inside.
- Spaghetti: Twelve ounces provides four generous pasta servings and gives the sauce plenty of strands to coat.
- Bacon: Six finely chopped slices create crisp pieces for the topping and flavorful fat for cooking.
- Scallops: Use one pound of large sea scallops, remove the side muscles, and pat them thoroughly dry.
- Aromatics and fat: Garlic, olive oil, and unsalted butter form the fragrant foundation of the sauce.
- Liquid and dairy: White wine or low-sodium chicken broth deglazes the pan, while heavy cream and Parmesan create the smooth finish.
- Seasonings: Kosher salt, black pepper, parsley, optional red pepper flakes, and optional lemon juice bring freshness and balance.
For a broth-based version, use the specified low-sodium chicken broth, seafood stock, or a little additional pasta water. Half-and-half can replace heavy cream, although the finished sauce will be thinner.
For another cozy garlic dinner idea, take a look at these garlic butter mushrooms. They can be served on the side when you want extra vegetables with this pasta.
How to Make It Step-by-Step
Step 1: Start by bringing a large pot of generously salted water to a rolling boil. Cook the spaghetti until just al dente according to the package directions, then reserve 1 cup of the starchy cooking water before draining.
Step 2: While the pasta cooks, place the finely chopped bacon in a large skillet over medium heat. Cook it for 5–7 minutes, stirring occasionally, until the pieces are browned and crisp; move them to a paper-towel-lined plate and leave about 1 tablespoon of bacon fat in the pan.
Step 3: Pat the scallops very dry with paper towels, checking each one for any remaining side muscle. Season them lightly with salt and pepper, since the bacon and Parmesan will add more savory seasoning later.
Step 4: Add the olive oil to the bacon skillet and increase the heat to medium-high. Arrange the scallops in a single layer with space between them, then sear for about 2–3 minutes per side until deeply golden and nearly cooked through; transfer them to a clean plate.
Step 5: Reduce the heat to medium and add the butter and minced garlic. Cook for roughly 30 seconds, stirring constantly, until the garlic smells fragrant but has not browned, because browned garlic can taste bitter in the cream sauce.
Step 6: Pour in the dry white wine or low-sodium chicken broth. Use a wooden spoon to scrape up the browned bits from the skillet, then let the liquid simmer for 1–2 minutes so its flavor concentrates.
Step 7: Stir in the heavy cream and optional crushed red pepper flakes. Let the sauce simmer gently for 3–5 minutes, watching for slight thickening rather than a hard boil.
Step 8: Lower the heat before adding the finely grated Parmesan, whisking until it melts into the sauce. Add the drained spaghetti and toss thoroughly, using reserved pasta water 1–2 tablespoons at a time if the sauce needs loosening.
Step 9: Fold most of the crisp bacon into the coated spaghetti. Place the seared scallops back into the skillet and warm them gently for about 1 minute, just long enough to finish cooking without drying them out.
Step 10: Finish the pasta with chopped parsley, freshly ground black pepper, and optional lemon juice. Divide it among four bowls and top with the remaining bacon and more Parmesan.
Pro Tips for Tender Scallops and Silky Sauce
Dry scallops are the foundation of a good sear. Moisture creates steam in the skillet, which prevents browning, so press the scallops firmly but gently with several paper towels before seasoning.
Do not crowd the pan. If the scallops do not fit comfortably in a single layer, cook them in batches, adding a little more olive oil only if the skillet becomes dry.
Keep the Parmesan step gentle. Once the cream has reduced slightly, lower the heat and whisk in the cheese; high heat can cause a cream-and-cheese sauce to turn greasy or grainy.
The reserved pasta water is more than a backup ingredient. Its starch helps the cream sauce cling to the spaghetti and makes it possible to adjust the consistency gradually without making the dish watery.
For more seafood inspiration, try this honey garlic salmon recipe on another night. Its sweet-savory garlic profile makes it a fitting companion to this collection of easy seafood dinners.
Serving Ideas, Storage, and Variations
Serve this pasta immediately while the sauce is glossy and the scallops are warm. A simple green salad, roasted asparagus, or steamed broccoli can provide color and freshness without competing with the creamy seafood.
For a more scallop-forward plate, use 8 ounces of spaghetti instead of the listed 12 ounces. The recipe notes use 12 ounces for four generous pasta servings, so either approach can work depending on whether pasta or seafood is the focus.
Spinach, peas, or chopped sun-dried tomatoes are common additions when you want extra vegetables and color. Add tender spinach near the end of the sauce, or stir in peas after the cream has simmered.
White wine gives the sauce a light, aromatic character, while low-sodium chicken broth makes the dish approachable without alcohol. Seafood stock is another suitable substitute when you want a stronger ocean flavor.
Leftovers are best refrigerated in a covered container and enjoyed promptly. Reheat gently in a skillet over low heat with a small splash of water or broth, adding the scallops near the end so they do not spend too long in the heat.
For a chicken-centered dinner with similar creamy garlic comfort, see our creamy garlic mushroom chicken and creamy garlic thyme chicken recipes.
Creamy Garlic Scallop Spaghetti with Bacon
Ingredients
Method
- Bring a large pot of generously salted water to a boil. Cook the spaghetti until just al dente according to the package directions, reserve 1 cup of pasta water, and drain.
- While the pasta cooks, place the finely chopped bacon in a large skillet over medium heat. Cook for 5–7 minutes until browned and crisp, then transfer it to a paper-towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
- Pat the scallops very dry and season lightly with salt and pepper. Add the olive oil to the skillet, increase the heat to medium-high, and sear the scallops in a single layer for 2–3 minutes per side until deeply golden and nearly cooked through; transfer them to a plate.
- Reduce the skillet heat to medium. Add the butter and garlic, cooking for about 30 seconds until fragrant without allowing the garlic to brown.
- Pour in the wine or broth and scrape up the browned bits from the bottom of the pan. Simmer for 1–2 minutes.
- Stir in the heavy cream and optional red pepper flakes. Simmer gently for 3–5 minutes, until the sauce is slightly thickened.
- Lower the heat and whisk in the Parmesan. Add the drained spaghetti and toss until coated, loosening the sauce with reserved pasta water 1–2 tablespoons at a time as needed.
- Fold most of the bacon into the pasta. Return the scallops to the skillet and warm them gently for about 1 minute.
- Finish with parsley, black pepper, and optional lemon juice. Serve immediately with the remaining bacon and additional Parmesan.
Notes
Final Thoughts
Creamy garlic scallop spaghetti with bacon brings together the best parts of a celebratory dinner and a practical weeknight meal. The bacon cooks until crisp, the scallops receive a fast golden sear, and the pasta finishes directly in a Parmesan cream sauce that captures every savory browned bit from the skillet.
For the best result, focus on the details that matter most: dry scallops, a single-layer sear, gentle heat when adding Parmesan, and reserved pasta water for adjusting the sauce. Those small steps keep the seafood tender and the spaghetti silky.
Finish each bowl with parsley, a little black pepper, optional lemon juice, the remaining bacon, and extra Parmesan. Serve it right away, gather everyone around the table, and enjoy a warm, restaurant-inspired dinner made in your own kitchen.