Linguine with Bacon and Scallops: A Seafood Lover’s Dream

Linguine with bacon and scallops is a dish that perfectly marries the briny sweetness of the sea with the smoky richness of pork. This recipe is surprisingly simple to prepare, yet delivers a complex and satisfying flavor profile that will impress your family and friends. It’s a fantastic weeknight meal or an elegant choice for a special occasion.

This article will guide you through each step of creating this culinary masterpiece, from selecting the freshest scallops to achieving perfectly al dente pasta. We’ll also explore variations and substitutions to customize the dish to your taste preferences and dietary needs.

## Why This Recipe Works

* **Flavor Harmony:** The combination of salty bacon, sweet scallops, and rich butter sauce creates a symphony of flavors that dance on your palate.
* **Texture Contrast:** The tender scallops, crispy bacon, and perfectly cooked linguine offer a delightful textural contrast in every bite.
* **Quick and Easy:** This dish can be on the table in under 30 minutes, making it perfect for busy weeknights.
* **Impressive Presentation:** The vibrant colors and elegant presentation make this dish a showstopper.

## Ingredients You’ll Need

* **Linguine:** 1 pound. Linguine’s slightly flattened shape is perfect for catching the sauce. You can also use spaghetti, fettuccine, or your favorite pasta shape.
* **Scallops:** 1 pound sea scallops, dry-packed. Dry-packed scallops are not treated with phosphates, which can affect their flavor and ability to sear properly. Look for large, firm, and opaque scallops.
* **Bacon:** 6-8 slices, thick-cut. Thick-cut bacon provides a richer, smokier flavor and crisps up nicely. You can use regular bacon, but the flavor will be less pronounced.
* **Shallots:** 2 medium, finely chopped. Shallots have a milder, sweeter flavor than onions, making them ideal for this dish. If you don’t have shallots, you can substitute with 1/2 cup of finely chopped yellow onion.
* **Garlic:** 4 cloves, minced. Garlic adds a pungent aroma and flavor that complements the other ingredients. Adjust the amount to your taste.
* **Dry White Wine:** 1/2 cup. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds acidity and complexity to the sauce. If you don’t want to use wine, you can substitute with chicken broth or clam juice.
* **Heavy Cream:** 1/2 cup. Heavy cream adds richness and body to the sauce. You can substitute with half-and-half for a lighter sauce.
* **Butter:** 4 tablespoons, unsalted. Butter adds richness and flavor to the sauce. Use unsalted butter to control the saltiness of the dish.
* **Lemon Juice:** 2 tablespoons, fresh. Lemon juice brightens the flavors and adds a touch of acidity. Use fresh lemon juice for the best flavor.
* **Fresh Parsley:** 1/4 cup, chopped. Fresh parsley adds a pop of color and freshness to the dish. You can substitute with other fresh herbs, such as chives or basil.
* **Red Pepper Flakes:** 1/4 teaspoon (optional). Red pepper flakes add a touch of heat to the dish. Adjust the amount to your taste.
* **Salt and Black Pepper:** To taste. Season generously with salt and black pepper to enhance the flavors of the dish.
* **Olive Oil:** 2 tablespoons.

## Equipment You’ll Need

* Large pot for cooking pasta
* Large skillet or sauté pan
* Tongs
* Slotted spoon
* Cutting board
* Sharp knife

## Step-by-Step Instructions

**Step 1: Cook the Bacon**

1. Place the bacon slices in a cold skillet over medium heat. This allows the bacon to render its fat slowly and evenly, resulting in crispy bacon.
2. Cook the bacon until it is crispy and golden brown, about 8-10 minutes, flipping occasionally.
3. Remove the bacon from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon fat in the skillet. If you have too much, remove the excess.
4. Once the bacon is cool enough to handle, crumble it into small pieces. Set aside.

**Step 2: Cook the Pasta**

1. While the bacon is cooking, bring a large pot of salted water to a boil. The water should be generously salted, as this will season the pasta from the inside out.
2. Add the linguine to the boiling water and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, and the pasta should be firm to the bite. Typically this takes about 8-10 minutes.
3. Reserve about 1 cup of pasta water before draining the pasta. The starchy pasta water will help to create a creamy sauce.
4. Drain the pasta in a colander and set aside.

**Step 3: Sauté the Shallots and Garlic**

1. Add the olive oil to the skillet with the reserved bacon fat. Heat over medium heat.
2. Add the finely chopped shallots to the skillet and sauté until softened and translucent, about 3-5 minutes. Be careful not to brown the shallots.
3. Add the minced garlic to the skillet and sauté until fragrant, about 1 minute. Again, be careful not to burn the garlic.

**Step 4: Deglaze the Pan**

1. Pour the dry white wine into the skillet and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits, called fond, are packed with flavor.
2. Let the wine simmer for 2-3 minutes, or until it has reduced by about half. This will concentrate the flavor of the wine and remove some of the alcohol.

**Step 5: Cook the Scallops**

1. Pat the scallops dry with paper towels. This is crucial for achieving a good sear. Excess moisture will steam the scallops instead of searing them.
2. Season the scallops generously with salt and black pepper.
3. Increase the heat to medium-high. Add 2 tablespoons of butter to the skillet. Once the butter is melted and the skillet is hot, carefully place the scallops in the skillet in a single layer. Do not overcrowd the pan, as this will lower the temperature and prevent the scallops from searing properly. If necessary, cook the scallops in batches.
4. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. The scallops should be opaque and slightly firm to the touch. Be careful not to overcook the scallops, as they will become tough and rubbery.
5. Remove the scallops from the skillet and set aside.

**Step 6: Make the Sauce**

1. Reduce the heat to low. Add the heavy cream and the remaining 2 tablespoons of butter to the skillet. Stir until the butter is melted and the sauce is smooth.
2. Add the lemon juice and red pepper flakes (if using) to the sauce. Stir to combine.
3. Season the sauce with salt and black pepper to taste.
4. If the sauce is too thick, add a little of the reserved pasta water to thin it out. If the sauce is too thin, simmer it for a few minutes to reduce it.

**Step 7: Combine and Serve**

1. Add the cooked linguine to the skillet with the sauce. Toss to coat.
2. Gently fold in the crumbled bacon and seared scallops.
3. Serve immediately, garnished with fresh parsley.

## Tips for Success

* **Use Fresh, High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Use the freshest scallops you can find, and opt for thick-cut bacon for a richer flavor.
* **Don’t Overcook the Scallops:** Overcooked scallops are tough and rubbery. Sear them quickly over high heat until they are just cooked through.
* **Reserve Pasta Water:** The starchy pasta water helps to create a creamy sauce that clings to the pasta.
* **Adjust Seasoning to Taste:** Season generously with salt and black pepper to enhance the flavors of the dish. Taste the sauce as you go and adjust the seasoning as needed.
* **Serve Immediately:** This dish is best served immediately, while the pasta is still hot and the scallops are tender.

## Variations and Substitutions

* **Vegetarian:** Omit the bacon and use vegetable broth instead of chicken broth. Add some sautéed mushrooms or other vegetables for added flavor and texture.
* **Gluten-Free:** Use gluten-free pasta.
* **Spicy:** Add more red pepper flakes or a pinch of cayenne pepper for a spicier dish.
* **Seafood Variations:** Substitute shrimp, mussels, or clams for the scallops. Adjust the cooking time accordingly.
* **Cheese:** Add a sprinkle of grated Parmesan cheese or Pecorino Romano cheese to the dish before serving.
* **Vegetables:** Add some sautéed spinach, asparagus, or cherry tomatoes to the dish for added nutrients and flavor.
* **Herbs:** Experiment with different fresh herbs, such as basil, chives, or oregano.
* **Wine:** Use a different dry white wine, such as Chardonnay or Riesling.
* **Dairy-Free:** Substitute coconut cream or cashew cream for the heavy cream.

## Serving Suggestions

Linguine with bacon and scallops is a complete meal on its own, but you can also serve it with a side salad or some crusty bread for dipping in the sauce.

* **Side Salad:** A simple green salad with a vinaigrette dressing is a perfect complement to the rich pasta dish.
* **Crusty Bread:** Serve with some crusty bread for dipping in the delicious sauce.
* **Appetizer:** Start with a light appetizer, such as a caprese salad or a bruschetta.
* **Wine Pairing:** Pair with a dry white wine, such as Sauvignon Blanc or Pinot Grigio, that complements the flavors of the dish.

## Storage and Reheating

* **Storage:** Store leftover linguine with bacon and scallops in an airtight container in the refrigerator for up to 2 days. The scallops may become slightly rubbery upon reheating.
* **Reheating:** Reheat the pasta in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook the scallops.

## Nutritional Information (Approximate)

* Calories: 600-800 per serving (depending on portion size and ingredients)
* Fat: 30-40g
* Protein: 30-40g
* Carbohydrates: 60-80g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

Linguine with bacon and scallops is a truly delightful dish that is sure to impress. With its perfect balance of flavors and textures, it’s a culinary experience you won’t soon forget. The recipe is simple to follow, and the variations are endless, allowing you to create a dish that is tailored to your taste preferences. So, gather your ingredients, put on your apron, and get ready to create a seafood lover’s dream!

Enjoy your delicious Linguine with Bacon and Scallops!