Seared Sea Scallops with Spicy Bacon Sun Dried Tomato Alfredo Sauce

5 from 3 votes
40 minutes
Jump To Recipe

Seared Sea Scallops with Spicy Bacon Sun-Dried Tomato Alfredo Sauce is easy and perfect for an Italian-inspired romantic dinner for two!  Serve over pasta for a restaurant-quality meal!

Seared Sea Scallops with Spicy Bacon Sun Dried Tomato Alfredo Sauce <span data-mce-type=Photo of Seared Sea Scallops with Spicy Bacon Sun Dried Tomato Alfredo Sauce in white bowl.

The inspiration behind this recipe:

Lately, I’ve been in an Italian frame of mind.  My husband and I are contemplating a trip to Europe at some point this year that will include Italy.

I’ve been extremely fortunate to have traveled to Italy twice and have been yearning to go back.  Italy really gets into your soul!

One trip to Italy was a culinary tour with a group of personal chefs.  We cooked, we laughed, we ate!

The other trip was with my husband and we missed seeing a lot.  For one, we were in Florence and never got to see Michelangelo’s David.  We didn’t get tickets ahead of time and the line to get tickets was several blocks long.

In Rome, we didn’t see the Sistine Chapel.  We got to St. Peter’s Square just in time for the square to close early in the afternoon because it was already too crowded.

Ugh.  Only us.  We did, however, agree that not seeing these two historical treasures gave us reason to make a trip back.  This may be the year!

So, onto this wonderful Seared Sea Scallops with Spicy Bacon Sun-Dried Tomato Alfredo Sauce!  I used purchased Alfredo sauce as the base for this lovely dish, added sun-dried tomatoes, a little bacon and crushed red pepper flakes for a touch of heat.

Close-up photo of Seared Sea Scallops with Spicy Bacon and Sun Dried Tomato Alfredo Sauce in white bowl with copper fork.

Tips for purchasing and prepping sea scallops:

Sea scallops, once you get the hang of preparing them, are one of the easiest and quickest seafood items to prepare.  Just make sure you:

  • Use sea scallops that do not have any added ingredients or preservatives (also known as “dry” packed).
  • Remove any connective muscle still attached to the scallop as it can become tough when cooked.
  • Rinse briefly to remove any grit.
  • Pat them dry before searing.

This is a super easy recipe and the sauce comes together quickly!  After cooking the bacon and the pasta, simply place the Alfredo sauce in a saucepan, add fresh garlic, sun-dried tomatoes, some of the bacon and crushed red pepper flakes.  Add the pasta back to the sauce then sear the scallops….

Photo of seared sea scallops in nonstick skillet.

…And this easy, beautiful seared sea scallop dish is DONE!

Photo of Seared Sea Scallops with Spicy Bacon and Sun Dried Tomato Alfredo Sauce on gray background with gray napkin.

Easy enough for a weeknight, special enough for date night!

For more sea scallop recipes, be sure to try my:

Seared Sea Scallops with Spicy Bacon Sun Dried Tomato Alfredo Sauce [Bertolli)

Seared Sea Scallops with Spicy Bacon Sun Dried Tomato Alfredo Sauce

5 from 3 votes

Click to Rate!

By: Carol | From A Chef's Kitchen
Seared Sea Scallops with Spicy Bacon Sun-Dried Tomato Alfredo Sauce is easy and perfect for an Italian-inspired romantic dinner for two!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Fish and Seafood
Cuisine Italian
Servings 2
Calories 339 kcal

Ingredients
  

  • 4 strips bacon - thinly sliced
  • Salt
  • 4 ounces tagliatelle, linguini or fettuccine - fresh or dried
  • 1 jar (15-ounce) good Alfredo sauce
  • 2 cloves garlic - minced
  • 4 oil-packed sun-dried tomatoes - patted dry, coarsely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 8 large sea scallops - rinsed and dried
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Cook the bacon in a skillet or saute pan until crisp. Drain on paper towels. Reserve 1 tablespoon bacon drippings in the pan.
  • Bring a pot of salted water to a boil. Cook the pasta until al dente per package directions. Drain.
  • Place the Alfredo sauce in a small saucepan. Add the garlic, sun-dried tomatoes and crushed red pepper flakes. Bring to a simmer. Add all but a few pieces of the bacon to the sauce, reserving the remainder for garnish.
  • Place cooked pasta in the sauce and toss to coat; keep warm.
  • Season sea scallops with salt and black pepper. Heat reserved bacon drippings back up over medium-high heat. Place scallops in the pan and sear 2-3 minutes on the first side and 1 minute on the other side. Remove from heat.
  • To serve: Place equal servings of the pasta in bowls. Top with 4 scallops each. Garnish with reserved bacon pieces, freshly grated Parmesan cheese and chopped fresh parsley.

Nutrition

Serving: 1 | Calories: 339kcal | Carbohydrates: 47g | Protein: 23g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 516mg | Potassium: 522mg | Fiber: 3g | Sugar: 1g | Vitamin A: 601IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




15 Comments

  1. I’m sorry to leave a negative comment, I’ve come across a few recipes on this site that I’ve made and are amazing. This one looked great, but you turned me completely off when I saw “jarred” Alfredo sauce. I love the structure of this recipe so will make it with a good homemade Alfredo sauce. Unlike good quality canned tomatoes, jarred tomatoes and alfredo sauces are generally garbage and don’t taste anywhere near what they should, plus the added salt and preservatives, no thank you.

    1. Hi, Hal, Thanks so very much for your kind words at the beginning of your comment. This was actually an old sponsored post for Valentine’s Day that I did that expired. I try to cater to all levels of cooks because if I can make something super easy to begin with, a novice cook may want to keep cooking and increasing their skill level. This was one of those posts and I hope to get it updated soon with a good homemade because I totally agree homemade is ALWAYS the way to go. Thanks again!

  2. I have been yearning for a trip to Europe as well! I love this recipe you created and it’s so helpful having a pantry stocked with goods made with real whole food too!

  3. Go back to Europe…go…GO! Don’t think twice about it! Life is too too too short so you need to go while you can! But seriously – this recipe looks amazing. Perfect for a Valentine’s dinner at home for 2! Thanks for posting this!!

  4. We have been to Northern Italy a few times (with Florence as south as we have been), but really want to get back! And how cool that you went with chefs. Such a neat sounding experience. I think it was two years ago my mother spent a whole month in the south of Italy taking a class on restoring, and helping to restore, artwork. Like they worked in old caves and it sounded so neat. So many cool things to do in this here life of ours… just not enough time.

  5. This dish looks so incredibly delicious! I know just what you mean about Italy and missing out on places! My husband and I went to Paris and didn’t go up the Eiffel Tower because the lines were so long and we didn’t buy ticket in advance! But that was 9 years ago and we just booked tickets to go this April and take our daughters with us! I hope you get to make it to Italy again this year!

  6. I love scallops and can’t help but buy them whenever they’re fresh at the seafood market. Always looking for new scallop recipes! That creamy sauce must be fantastic with them.