Scallops Alfredo
Indulge in the luxurious flavors of Scallops Alfredo, a restaurant-worthy dish perfect for date nights or special occasions. This recipe combines tender, golden-seared sea scallops with a velvety Parmesan Alfredo sauce that clings perfectly to al dente fettuccine. The garlic-infused cream sauce is rich yet balanced, and a sprinkle of freshly chopped parsley adds a fresh, vibrant finish. With just 35 minutes from start to finish, this elegant seafood pasta is surprisingly easy to prepare, making it ideal for home cooks looking to impress. Whether you're craving creamy pasta recipes or seafood dishes with gourmet flair, Scallops Alfredo promises to deliver a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 12 pieces Large sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 2 cloves Garlic, minced
- 12 ounces Fettuccine pasta
- 2 tablespoons Parsley, chopped (optional)
Instructions
Pat the scallops dry with paper towels to ensure a good sear, then season them with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Add scallops to the skillet, spacing them apart, and cook for 2-3 minutes on each side until they are golden brown and opaque in the center. Remove from skillet and set aside.
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Lower the heat and gradually stir in the freshly grated Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce is smooth. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
Add the drained fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Add the cooked scallops back to the skillet and allow them to warm through for 1-2 minutes, spooning some of the melted butter over the top.
To serve, divide the creamy Alfredo pasta among plates, and top each serving with 3 scallops. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
5382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.7 g | 442% | |
| Saturated Fat | 192.8 g | 964% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 10336 mg | 449% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.3 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3978 mg | 306% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
