Scallops with Pappardelle, Bacon, and Asparagus
Scallops with Pappardelle, Bacon, and Asparagus
Ingredients
8–10 large sea scallops, patted very dry
8 ounces pappardelle pasta
4 slices bacon, chopped
1 bunch asparagus, trimmed and cut into pieces or left in spears
2 tablespoons extra virgin olive oil, plus more if needed
3 tablespoons butter
3 garlic cloves, minced
1/2 teaspoon black pepper, or to taste
Salt, to taste
1/4 teaspoon red pepper flakes, optional
2 tablespoons fresh parsley, chopped
Juice of 1/2 lemon
Lemon wedges, for serving
1/4 cup reserved pasta water, if needed
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pappardelle and cook until al dente, following the package directions.
Before draining, reserve about 1/4 cup of the pasta water.
Drain the pasta and set it aside.
Cook the Bacon
Add the chopped bacon to a large skillet over medium heat.
Cook until crispy and golden.
Remove the bacon from the skillet and place it on a paper towel-lined plate.
Leave a small amount of bacon drippings in the skillet for extra flavor, or wipe out some if there is too much.
Sear the Scallops
Pat the scallops very dry with paper towels. This helps them get a golden crust.
Season both sides lightly with salt and black pepper.
Heat extra virgin olive oil in the skillet over medium-high heat.
Add the scallops in a single layer, making sure they are not crowded.
Sear for about 3–5 minutes on the first side, until a deep golden crust forms.
Flip the scallops and cook for another 2–3 minutes, just until cooked through.
Add 1 tablespoon of butter, a little minced garlic, parsley, black pepper, and a squeeze of lemon near the end.
Spoon the buttery lemon-garlic sauce over the scallops.
Remove the scallops from the skillet and set them aside.
Cook the Asparagus
In the same skillet, add the asparagus.
Cook for 3–5 minutes, stirring occasionally, until the asparagus is tender but still bright green.
Add a small pinch of salt, black pepper, and a squeeze of lemon.
Remove the asparagus from the skillet and set aside.
Make the Garlic Butter Pasta
Lower the heat to medium.
Add the remaining butter and a little extra olive oil to the skillet.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Add the cooked pappardelle to the skillet.
Toss the pasta gently in the garlic butter sauce.
Add a splash of reserved pasta water if the pasta needs more moisture.
Stir in some of the crispy bacon, black pepper, parsley, and a little lemon juice.
Assemble and Serve
Place the pappardelle in the center of a serving plate.
Arrange the seared scallops around the pasta.
Add the asparagus around or underneath the pasta.
Spoon extra garlic butter sauce from the skillet over the top.
Sprinkle with the remaining crispy bacon and fresh parsley.
Serve with lemon wedges on the side.
Enjoy warm while the scallops are tender and the pasta is glossy with garlic butter sauce.
Pro Tip
For the best scallops, make sure they are very dry before searing. Moist scallops will steam instead of forming that beautiful golden crust. Also, avoid moving them too much in the pan—let them sit until the crust forms, then flip once.