Creamy Tuscan Spaghetti with Jumbo Scallops

Creamy Tuscan Spaghetti with Jumbo Scallops

Ingredients:

For the Creamy Tuscan Sauce:

• 8 oz spaghetti

• 1 lb jumbo scallops, rinsed and patted dry

• 6 slices 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 cilantro leaves for garnish

Instructions:

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Set aside.

3. In the same skillet, add 1 tablespoon of olive oil. Add the scallops to the skillet and sear for 2-3 minutes on each side, or until golden brown and cooked through. Remove the scallops from the skillet and set aside.

4. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.

5. Reduce the heat to medium-low and pour in the heavy cream, stirring to combine. Let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly.

6. Gradually add the grated Parmesan cheese to the sauce, stirring continuously until melted and smooth. If the sauce is too thick, you can thin it out with some of the reserved pasta water.

7. Season the sauce with salt and pepper to taste, adjusting as needed.

8. Add the cooked spaghetti to the skillet, tossing gently to coat it evenly with the creamy Tuscan sauce.

9. To serve, divide the creamy Tuscan spaghetti among serving plates. Top each portion with the seared jumbo scallops and cooked bacon.

10. Garnish with fresh cilantro leaves.