Spaghetti with scallops and smoked bacon

Difficulty: easy

Preparation Time: 20 min.

Cooking Time: 6 - 7 min.

Portions: 4 min.


We offer you a recipe for the holidays that offers an unexpected and tasty combination. Spaghetti with scallops and smoked bacon are a rather simple first course to make but certainly effective. For a dinner with friends or Christmas Eve dinner with the family.


Ingredients

  • 320 g of spaghetti

  • 100 g of smoked bacon cut into thin slices

  • 8 scallops

  • a clove of garlic

  • 1 yolk

  • light seed oil

  • extra virgin olive oil

  • salt

  • black pepper


Spaghetti with scallops and smoked bacon are a tasty first course, with a simple but effective recipe, ideal to prepare for a dinner with friends during the holidays but also for a family dinner on Christmas Eve.


The scallops, or shells of Saint Jacques, rightly considered a prized ingredient, are highly appreciated for their delicate flavor and the unique texture of the mollusk. The combination with the much humbler pancetta is not a new idea, just mention for example the Spelled Spaghetti with bacon and scallops or the Scallops with bacon and green pepper, for sure, however, it is successful.


The peculiarity of this recipe lies in the very simple and separate cooking of the elements, the molluscs and the strips of bacon, which only at the end are recomposed on the plate, linked by a sauce that is a real surprise.


Preparation


Phase 1


To make spaghetti with scallops and smoked bacon, place the bacon slices in a hot non-stick pan and brown until crispy. Keep them warm and keep the pan greased. Carefully and delicately remove the scallops from their shells.


Phase 2


Separate the corals from the shellfish and sear the first for a few moments in the same pan where you browned the bacon.


Phase 3


Transfer the corals to the jug of an immersion blender along with an egg yolk. Add a pinch of salt and blend adding seed oil drop by drop until everything reaches the consistency of a mayonnaise.


Phase 4


Blanch the shellfish nut, for 1-2 minutes per side, in the same pan and keep them aside, warm. Now heat, in the pan, a drizzle of oil with a clove of garlic. In the meantime you will have boiled the spaghetti al dente: drain and sauté them in a pan, adding the crumbled pancetta with your fingers.


Phase 5


Remove the garlic and transfer the pasta to a hot serving dish. Complete with the shellfish and the sauce, a sprinkle of freshly ground pepper and immediately serve the spaghetti with scallops and smoked bacon.


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