Creamy Bacon & Scallop Spaghetti
with Sun-Dried Tomatoes, Spinach & Parmesan
- Shellfish
- Milk
- Wheat
Scallops and bacon sittin’ in a tree…(you know the rest). It’s a match made in heaven, to be certain, and what better way to let this surf-and-turf romance blossom than on a bed of creamy linguine? Here, scallops are seared in bacon fat—you had us at bacon—and combined with spinach in a garlicky sun-dried tomato pan sauce. It’s topped with crisp bacon, scallion greens, and Parmesan for one luscious, velvety bowl of pasta. Ooh, is it getting hot in here, or is it just us?
Ingredients
1 unit
Veggie Stock Concentrate
4 ounce
Bacon
2.5 ounce
Spinach
10 ounce
Scallops
(Contains: Shellfish)
4 ounce
Cream Sauce Base
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1.5 ounce
Sun-Dried Tomatoes
2 unit
Scallions
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.
• Heat a large dry, preferably nonstick, pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Carefully discard all but a thin layer of bacon fat from pan.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
• While pasta cooks, pat scallops* dry with paper towels; season generously all over with half the garlic powder (you’ll use the rest later), salt, and pepper. • Melt 1 TBSP butter (2 TBSP for 4 servings) and a small drizzle of oil in pan with bacon fat over high heat. Once pan is very hot, add scallops; cook, stirring occasionally, until browned and cooked through, 2-3 minutes. • Turn off heat; transfer scallops and any pan drippings to a medium bowl. Allow pan to cool slightly, then wipe out.
• Heat a drizzle of oil in pan used for scallops over medium-high heat. Add scallion whites, sun-dried tomatoes, and a pinch of salt. Cook, stirring, until scallions are fragrant and tomatoes have softened, 1-3 minutes. Reduce heat to medium low. • Stir in cream sauce base, stock concentrate, half the Parmesan (save the rest for serving), remaining garlic powder, ¾ cup reserved pasta cooking water (1¼ cups for 4 servings), and ¼ tsp sugar (½ tsp for 4). Cook, stirring, until sauce begins to thicken, 1-3 minutes. TIP: If pasta isn’t done cooking yet, ladle pasta water directly from pot.
• Turn off heat. Add drained spaghetti, scallops (with pan drippings), and spinach to pan with sauce. Stir until spinach wilts and pasta is thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Taste and season with salt and pepper if desired.
• Divide pasta between bowls. Top with bacon, scallion greens, and remaining Parmesan. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
Scallops are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, flavorful combination of scallops, bacon, and sun-dried tomatoes. Some found it too heavy or complex.
- Ease of prep: Several noted multiple steps and timing challenges, but others found it surprisingly easy to make.
- Suggestions: Consider reducing pasta and increasing sauce. Scallops need minimal cooking to avoid becoming rubbery.
- Leftovers: While some enjoyed leftovers, others found it too rich for reheating. Adjust portion size if needed.
- Customization: Try adding shrimp or substituting chicken. Vegetarian version with mushrooms was also well-received.
