Creamy Tahini Garlic Scallop Spaghetti With Bacon

This creamy tahini garlic scallop spaghetti with bacon is ready in well under 30 minutes. It is also in one quick & easy meal that’s sure to impress.

Have This!

• Three-forth Pound dry spaghetti
• Four slices crisp cooked bacon chopped
• One pound medium sized scallops
• Salt and pepper to season
• Three tablespoons olive oil
• Six cloves minced garlic
• Half cup white wine
• One tsp tahini
• One cup low sodium seafood stock or chicken stock
• Two cups whipping cream
• Two large tomatoes center pulp removed and diced small.
• Half cup grated parmesan cheese

Do This!

• Cook the dry spaghetti to al dente in salted water and drain.
• Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
• Season the scallops with salt and pepper and pan sear them in the bacon fat for only about two minutes per side and set aside with the bacon.
• Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
• Add the white wine and seafood stock and simmer quickly for a few minutes until the liquid has reduced by about half. Add the cream and simmer for an additional 2 minutes.
• Season with salt and pepper if needed, then add the bacon, tomatoes, tahini, and the scallops to the sauce. Simmer for only a minute or two to warm the scallops through before adding the cooked pasta and Parmesan cheese.
• Toss together the pasta and sauce very well before serving.