Name: Scallop and Bacon Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 4 ounces spaghetti; 4 strips bacon; 8 ounces bay scallops, thawed if frozen; 1 clove garlic, minced; 1/4 teaspoon red pepper flakes, or to taste; salt and freshly ground black pepper, to taste; 1/4 cup chopped fresh parsley

Scallop and Bacon Spaghetti

This scallop and bacon spaghetti is made with bay scallops—small, hearty, and less expensive than sea scallops. This is a perfect budget-friendly dinner for two, a tasty, quick-and-easy weeknight meal that’s on the table in under a half hour.

30 min total 10 min prep 20 min cook 2 328 cal

Ingredients

2 serv.

4 ounces spaghetti
4 strips bacon
8 ounces bay scallops, thawed if frozen
1 clove garlic, minced
1/4 teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley

Instructions

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1 Bring a large pot of salted water to a boil, add spaghetti and cook until tender, yet firm to bite, about 10 minutes, or to your desired preference. Drain well.
2 Meanwhile, heat a large skillet over medium heat, add bacon, and cook until crisp, 3 to 4 minutes. Remove to a paper towel, set aside, and leave bacon fat in skillet.
3 Dry and lightly press scallops with a paper towel to remove moisture, and add to skillet. Sprinkle with garlic and red pepper flakes, and stir until scallops are tender, about 2 minutes.
4 Add the spaghetti to the skillet, and toss until well combined. Season with salt and pepper.
5 Crumble bacon into the pasta, sprinkle with parsley, and serve immediately.