This Pan Seared Sea Scallops recipe brings a restaurant-quality meal to your weeknight table. The scallops develop a beautiful golden crust while remaining tender inside, and the white wine bacon cream sauce is rich, memorable, and comforting. Toss the sauce with pasta, finish with shaved Parmigiano-Reggiano, and you have a dish that feels special without requiring complicated technique. With a few simple ingredients, basic timing, and straightforward steps, you can make an impressive seafood pasta that’s perfect for date night, company, or any evening you want something luxurious and satisfying.
Pan Seared Sea Scallops With White Wine Bacon Cream Sauce
Scallops can seem intimidating, but they’re easy when you understand the essentials: dry the scallops, get your pan hot, and resist moving them while searing. A quick couple of minutes per side is all it takes to develop a caramelized crust and a tender center.
The sauce balances smokiness from bacon, bright acidity from dry white wine, and the silky richness of cream and butter. Fresh spinach adds color and a light green note that complements the sauce and seafood. Serve over fettuccine or linguine for a filling, elegant plate that still cooks up in under an hour.
If you enjoy seafood, try these other favorites in your rotation: seafood bisque, shrimp scampi pasta, crispy battered halibut, garlic steamed clams, Dungeness crab stuffed shells, blackened shrimp pasta, and homemade crab cakes. A big, well-cooked sea scallop is one of my top picks for simple indulgence.
Why You’ll Love This Dish
- Crowd-friendly — Great for dinner parties or a cozy night in.
- Perfectly seared scallops — Golden-brown crust with tender centers.
- Rich, creamy sauce — Bacon, wine, butter, and cream combine for deep flavor.
- Ready in under an hour — Fancy-tasting but weeknight-friendly.
- Versatile — Any long pasta works; swap greens or go gluten-free.
Have some Lemon Pepper Lingcod!
Recipe Shopping List
Here’s what to have on hand. For exact amounts and the full method, see the recipe card below.
- Cottage bacon (or regular bacon)
- Large sea scallops, dry and ready to sear
- Avocado oil or a neutral oil (only if you need extra fat for searing)
- Baby spinach
- Garlic
- Dry white wine (Sauvignon Blanc or Pinot Grigio)
- Unsalted butter
- Heavy cream
- Pasta (fettuccine or linguine recommended)
- Parmigiano-Reggiano for finishing
Try it with my Perfect Grilled Asparagus!
How To Make This Recipe — Overview
This overview outlines the main steps so you can see what’s involved. Follow the detailed recipe card for exact measurements and timing while cooking.
- Cook the bacon. Crisp bacon first; reserve most of the fat for searing. If your bacon is very lean, add a little oil.
- Boil the pasta. Cook pasta in well-salted water to al dente, reserve ¼–⅓ cup pasta water when draining.
- Sear the scallops. Pat scallops dry and sear in the hot pan with the bacon fat. Cook 1½–3 minutes per side until golden and opaque. Don’t move them while they form a crust.
- Build the sauce. After removing scallops, add spinach and garlic to the pan, deglaze with white wine, then stir in butter.
- Finish with cream and bacon. Add cream and the chopped bacon, simmer until the sauce thickens slightly, then toss in the cooked pasta. Add reserved pasta water as needed for a silky texture.
- Plate and serve. Return scallops to the pan or plate them atop the pasta and finish with freshly grated Parmigiano-Reggiano.
- Enjoy. This is a rich, flavorful meal that looks and tastes elegant while remaining accessible to home cooks.
Try our Cajun Crab Legs!
Tips For Success
Scallops are quick and forgiving when you follow a few basics:
- Cook scallops only 1½–2 minutes per side for most sizes; larger scallops may need up to 3 minutes per side.
- Start with very dry scallops. Pat them thoroughly with paper towels.
- Use a hot, well-seasoned pan and don’t disturb the scallops while searing—this gives the best crust.
- Scallops are done when opaque with light browning; avoid overcooking to keep them tender.
- Season with salt to bring out the scallop flavor, but taste before adding extra—bacon can be salty.
- Store uncooked scallops in the refrigerator up to two days; thaw frozen scallops completely and dry before searing.
Try our Cioppino too!
Recipe FAQ
No. Freezing is not recommended—scallops can become rubbery and pasta becomes mushy. Refrigerate leftovers up to 2 days and reheat gently.
Can I use frozen scallops?
Yes—thaw completely and pat dry before cooking. Any excess moisture will prevent a proper sear.
Reader Reviews
From Pinterest, shared with permission.
Serve This With
- Traeger Garlic Bread
- Caesar Salad
- Blackstone Asparagus
More Scallop Recipes
After you’ve mastered pan-seared scallops, try these variations:
- Easy Seared Scallops
- Traeger Grilled Scallops
- Traeger Seafood Alfredo
Pan Seared Sea Scallops with White Wine Bacon Cream Sauce
Delicious seared sea scallops served with a rich bacon cream sauce—an elegant, approachable meal for any night of the week.
Ingredients
- 4 slices cottage bacon
- 12 large sea scallops, patted dry
- 2 teaspoons avocado or neutral oil (only if bacon doesn’t yield enough fat)
- 1 large handful baby spinach
- 2 teaspoons garlic, minced
- 1½ cups dry white wine
- 2 tablespoons unsalted butter
- ¾ cup heavy cream
- 8–10 ounces pasta, cooked and drained
- Parmigiano-Reggiano for garnish
Instructions
- Start the pasta in well-salted boiling water and cook to al dente. Reserve ¼–⅓ cup pasta water when draining.
- Cook bacon in a hot, well-seasoned pan until crisp. Remove and roughly chop, leaving about 2 tablespoons of fat in the pan. If there isn’t enough fat, add oil to coat the pan.
- Pat scallops very dry and place in the hot pan. Sear undisturbed for 2–3 minutes per side until golden. Remove scallops and set aside.
- Add spinach and garlic to the pan, stir briefly, then deglaze with white wine and add butter.
- When butter melts, stir in cream and the chopped bacon. Simmer over low heat until the sauce thickens slightly.
- Toss in the cooked pasta and a splash of reserved pasta water to loosen the sauce. Taste and add salt only if needed.
- Serve pasta with scallops on top and finish with freshly grated Parmigiano-Reggiano.
Nutrition Information (per serving)
Calories: 912 · Total Fat: 27g · Saturated Fat: 12g · Cholesterol: 68mg · Sodium: 434mg · Carbohydrates: 121g · Fiber: 7g · Sugar: 4g · Protein: 33g