Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon

Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon

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"My father-in-law made this for us on a visit, and we had to have the recipe. Sauteed scallops with sun-dried tomatoes, double-smoked bacon, garlic and a white wine cream sauce are served over angel hair pasta. This dish could be served in a fine restaurant and yet it is so simple and easy to prepare. Delicious!"
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50 m servings 520 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon, and set aside.
  2. Bring a large pot of lightly salted water to a boil for the pasta. While water is coming to a boil, heat olive oil in a large, heavy skillet over high heat, and pan-fry the scallops until browned and opaque, about 2 minutes per side. Remove scallops to a plate.
  3. Stir the angel hair pasta into the boiling water, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink, and divide the hot pasta between 4 plates.
  4. Pour white wine and sun-dried tomatoes into the skillet, and scrape up and dissolve any browned flavor bits left in the pan. Stir in the cream, bring to a boil over medium heat, reduce heat, and simmer until thickened, about 2 minutes. Remove the pan from the heat, and add the butter and garlic. Whisk the butter into the sauce, return the scallops to the pan, and cover with sauce.
  5. Spoon scallops and sauce over the pasta, sprinkle with chopped bacon, and season to taste with salt and pepper.


  1. 28 Ratings

Most helpful positive review

This was quite delicious and definitely a meal that we'll keep in our dinner rotation. Even my three-year-old son devoured it. As written, the sauce recipe is rather scant on quantity, so when...

Most helpful critical review

I made this recipe as written, but it just wasn't good. Quite bland and just blah. The sauce was barely enough for one serving, so I would definitely recommend doubling or tripling the sauce por...

This was quite delicious and definitely a meal that we'll keep in our dinner rotation. Even my three-year-old son devoured it. As written, the sauce recipe is rather scant on quantity, so when...

This is a very good scallop recipe that even the kids loved. Definitely need to double the sauce. I added extra sun-dried tomatoes also. Did not use the olive oil - the bacon grease left from fr...

My family loved it. My daughter wanted her scallops on the side but she is eight. My husband and I loved it and he does not really eat tomatoes but he did not waste a drop. Based on another r...

This was yummy! I used chicken instead of scallops and also added sauted mushrooms. Thanks for sharing this recipe.

Fantastic! I added som shitake mushrooms to the sauce and also added a little extra cream and wine to make more sauce. Sooo delicious!!!!!

Lovely. A great way to start me thinking of multiple ways to do similar dishes. Maybe 1/2 shrimps & /2 scallops. Capers instead of sun dried tomatos, a little bit of lemon? The possibilities...

Pretty much stuck to the recipe. Only made 8 scallops with the original amount of sauce (which came out perfectly) to feed 2 of us. Will make it again! Thank you!

my husband is a scallop fisherman so I am always searching for new ways to cook them...this recipe is a hit with everyone....delicious....definitely a favorite of mine

I gave this four stars so I wouldn't hurt the overall rating because of my changes. However, I would like to leave a review for the pescatarians that may be considering making this dish. I lef...

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