Smoked Scallop Carbonara
This Smoked Scallop Carbonara is a luxurious, creamy pasta dish that combines the rich, smoky flavor of wild Alaska smoked scallops with a classic egg and Parmesan sauce. A hint of lemon brightens the dish, making it an elegant yet approachable recipe perfect for special occasions or a decadent weeknight meal.
Ingredients (Serves 4):
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12 oz. spaghetti, bucatini, or fettuccine
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2 tablespoons olive oil
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4 oz. smoked Alaska scallops, thinly sliced or flaked
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3 large eggs
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¾ cup grated Parmesan cheese
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½ teaspoon freshly ground black pepper
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Zest of 1 lemon
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1 tablespoon chopped fresh parsley (plus extra for garnish)
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Salt, to taste
Instructions:
1️⃣ Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain.
2️⃣ Prepare the Carbonara Base: In a bowl, whisk together eggs, Parmesan, black pepper, and lemon zest. Set aside.
3️⃣ Warm the Smoked Scallops: In a large skillet over medium-low heat, warm olive oil. Gently heat the smoked scallops until just warmed through—do not overcook to avoid drying out.
4️⃣ Combine: Add the hot, drained pasta to the skillet with scallops, tossing gently. Remove from heat. Slowly pour in the egg mixture, stirring quickly and continuously to create a silky sauce. If needed, add reserved pasta water a tablespoon at a time until desired consistency is reached.
5️⃣ Finish: Stir in chopped parsley, season with salt to taste, and garnish with extra Parmesan and fresh herbs. Serve immediately.
Serving Suggestions:
Pair with a crisp green salad, crusty bread, and a glass of chilled white wine like Pinot Grigio or Sauvignon Blanc.