Pan Seared Scallops in Gouda-Cream Sauce

Presented by: Larry Fowler, Gig Harbor

Cook's Note: Every year The Klondike, a restaurant in St. Helens, Oregon, has a recipe contest. The winner is chosen by popular vote. This recipe earned second place.

serves 2


  • 2 strips bacon, diced
  • 2 Tablespoons extra virgin olive oil
  • 5 jumbo scallops
  • 1/2 cup chopped shallots
  • 1 Tablespoon coarsely chopped garlic
  • 1 cup heavy cream
  • 1/4 cup white wine
  • 1/2 cup grated aged Gouda cheese
  • 1/2 cup fresh basil, chiffonade
  • 1 Tablespoon capers
  • 2 cups bowtie pasta, cooked
  • salt and pepper to taste


Lightly salt scallops and set aside.

Render bacon in pan until edges are browned. Remove bacon, and add 1 tablespoon olive oil to pan. Sear scallops on one side, approximately 1 minute or so. Turn scallops and cook for 30 seconds; remove from pan.

Add remaining olive oil to pan. Sauté shallots and garlic until tender. Salt and pepper to taste. Add wine and deglaze the pan; let it reduce a bit. Add cream and bring to a simmer.

Stir in cheese until melted and adjust seasoning. Add most of basil, reserving some for garnish.

Serve pasta in a large serving plate or pasta bowl. Spoon sauce over cooked pasta. Mount scallops on top of pasta and sauce, garnish with bacon bits, capers and basil slivers; serve.



This looks so good!

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