Carbonara with Pan Seared Scallops

This gourmet dish combines the rich flavors of a classic carbonara with the delicate sweetness of perfectly seared scallops. The creamy pasta, infused with crispy bacon, shallots, and green onions, serves as a luxurious base for the tender scallops. The key to success lies in achieving a golden-brown crust on the scallops while maintaining their juicy interior. This recipe is ideal for a special occasion or a refined weeknight dinner, offering a delightful balance of textures and flavors that will impress any palate.

Ingredients

For the Carbonara:

• 12 oz (340 g) linguine or fettuccine pasta

• 4 slices thick-cut bacon, diced

• 1 shallot, finely chopped

• 2 cloves garlic, minced

• ½ cup (120 ml) heavy cream

• 2 large egg yolks

• ¾ cup (75 g) grated Parmigiano Reggiano cheese

• Salt and freshly ground black pepper, to taste

• 2 green onions, sliced (for garnish)

For the Scallops:

• 6–8 large sea scallops, patted dry

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter
  
  

Directions

1. Cook the Pasta:
   In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water.

2. Prepare the Carbonara Sauce:
   While the pasta cooks, in a small bowl, whisk together the heavy cream, egg yolks, and grated Parmigiano Reggiano. Season with a pinch of salt and freshly ground black pepper. Set aside.

3. Cook the Bacon and Aromatics:
   In a large skillet over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving the rendered fat in the skillet.
   In the same skillet, sauté the chopped shallot and minced garlic until softened and fragrant, about 2 minutes.

4. Combine Pasta and Sauce:
   Add the drained pasta to the skillet with the shallot and garlic mixture. Toss to combine.
   Pour the cream and egg mixture over the hot pasta, tossing quickly to create a creamy sauce. Add reserved pasta water, a little at a time, until the desired sauce consistency is achieved. Stir in the cooked bacon.

5. Sear the Scallops:
   Season the scallops with salt and freshly ground black pepper.
   In a separate skillet, heat the olive oil over medium-high heat.
   Add the scallops and sear for 2–3 minutes per side until golden brown and cooked through.
   Add the butter to the skillet during the last minute of cooking, spooning the melted butter over the scallops.

6. Assemble the Dish:
   Plate the creamy carbonara pasta.
   Top with the seared scallops.
   Garnish with sliced green onions and additional grated Parmigiano Reggiano, if desired.
   
   

Nutritional Information (Per Serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 1059 kcal

• Protein: Varies based on scallop portion

• Carbohydrates: Varies based on pasta choice

• Fat: Varies based on toppings and avocado

• Fiber: Varies based on vegetables and grains

• Sugar: Varies based on corn and tomatoes