Pasta carbonara tossed with fresh corn and pan seared scallops is easier than it sounds! This Pasta Carbonara with Pan Seared Scallops is easy to make and delicious, a great choice for a weeknight dinner.
Hi! This is Andrea from Cooking with a Wallflower. I’m back on Ask Anna this month to share with you a brand new recipe. With summer coming to an end, it’s back to school and back to work. So I thought I’d share with you this twist to the classic pasta carbonara.
After returning from vacation, and from long summer days, it’s so difficult to go back to routine. I feel like after I come home from a trip, I take awhile to adjust to my schedule again. So I need something easy to fall back onto. Especially after a long day at work.
Tossed with fresh corn and pan seared scallop, this pasta carbonara takes the classic dish to the next level. I mean, how can you resist pan seared buttered scallops, right? And even though the pasta carbonara has had an upgrade, it’s still simple enough for a weeknight dinner, which I absolutely love.
So pull out the pasta from the pantry, get the scallops ready, and I hope you enjoy these pan seared scallop pasta carbonara as much as I do.
Preheat the oven to 375F. Line one baking sheet with parchment paper and lightly grease the surface of a second baking sheet.
On the baking sheet lined with parchment paper, place strips of bacon. I like to add extra strips since I’m always “tasting” them.
Place the baking sheets in the oven and cook for about 20-25 minutes until the bacon is crispy. Allow the bacon to cool before tearing into smaller pieces.
In the meantime, heat water in a large pot. Once the water comes to a boil, add the linguine and cook for 8-10 minutes until the linguine is al dente. Reserve about a cup of the pasta water and drain the rest. Run the pasta quickly through cold water, drain, and set aside for now.
In a large skillet, add about 2 tablespoons of butter over low to medium heat. Once the butter has melted, add the scallops to the skillet and cook for about 3-4 minutes per side until browned. Remove the scallops from the skillet and set aside for now.
Add corn to the skillet and cook over low to medium heat for a few minutes. Then add the linguine, bacon pieces, and scallops. Toss a few times so that the ingredients are combined.
In a medium sized bowl, whisk egg and parmesan cheese until smooth.
Remove the pasta from heat, and slowly pour the egg mixture over the pasta, tossing quickly to make sure that the eggs don’t scramble. Continue tossing until the sauce thickens. You can thin out the sauce with the reserved pasta water by slowing adding the pasta water until the consistency is to your liking.
Season the pasta with crushed red pepper, salt, and black pepper to taste. Top with finely chopped parsley and more shredded parmesan.
Serve the pan seared scallop pasta carbonara.
Enjoy!
Andrea
- 5-6 strips of bacon
- 1 pound linguine
- 1 cup reserved pasta water
- 2 tablespoons olive oil or butter
- 12-18 large scallops
- 3 large eggs, beaten
- 1 cup shredded parmesan cheese
- Salt and pepper to taste
- Crushed red pepper, optional
- Finely chopped parsley, optional
- Shredded Parmesan cheese for topping
- Preheat the oven to 375F. Line one baking sheet with parchment paper and lightly grease the surface of a second baking sheet.
- On the baking sheet lined with parchment paper, place strips of bacon.
- Place the baking sheets in the oven and cook for about 20-25 minutes until the bacon is crispy. Allow the bacon to cool before tearing into smaller pieces.
- In the meantime, heat water in a large pot. Once the water comes to a boil, add the linguine and cook for 8-10 minutes until the linguine is al dente. Reserve about a cup of the pasta water and drain the rest. Run the pasta quickly through cold water, drain, and set aside for now.
- In a large skillet, add about 2 tablespoons of butter over low to medium heat. Once the butter has melted, add the scallops to the skillet and cook for about 3-4 minutes per side until browned. Remove the scallops from the skillet and set aside for now.
- Add corn to the skillet and cook over low to medium heat for a few minutes. Then add the linguine, bacon pieces, and scallops. Toss a few times so that the ingredients are combined.
- In a medium sized bowl, whisk egg and parmesan cheese until smooth.
- Remove the pasta from heat, and slowly pour the egg mixture over the pasta, tossing quickly to make sure that the eggs don’t scramble. Continue tossing until the sauce thickens. You can thin out the sauce with the reserved pasta water by slowing adding the pasta water until the consistency is to your liking.
- Season the pasta with crushed red pepper, salt, and black pepper to taste. Top with finely chopped parsley and more shredded parmesan.
- Serve the pan seared scallop pasta carbonara.
Very nice recipe. I love scallops. I will try this. Great with a glass of creamy white wine.