scallop fettuccine alfredo recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best scallop fettuccine alfredo recipe

I’ve been making scallop fettuccine alfredo for years, and it’s always a crowd-pleaser. The dish originated in Italy, where it was known as ‘fettuccine al burro,’ which translates to ‘fettuccine with butter.’ The creamy sauce is made with butter, cream, Parmesan cheese, and a pinch of nutmeg.

It’s a rich and indulgent sauce that coats the fettuccine perfectly. When I first started making this recipe, I was surprised by how easy it was to get the sauce just right – not too thick, not too thin. The key is to use high-quality ingredients, especially the Parmesan cheese.

Freshly grated Parmesan has a depth of flavor that’s hard to replicate with pre-grated cheese. I like to use a combination of heavy cream and half-and-half for the sauce, as it gives it a richer texture. Of course, you can always substitute in some milk or water if you prefer a lighter sauce.

But if you’re looking for an authentic Italian taste, go with the heavy cream and half-and-half. I also like to add some chopped garlic to the sauce for added flavor. It’s one of those things that seems simple but makes all the difference in the world.

When you cook the fettuccine, be sure to reserve some of the pasta water before draining it. This helps the sauce stick to the pasta better – it’s an old trick that never fails me. Finally, don’t forget to serve this dish with some steamed asparagus or roasted vegetables on the side – it adds some much-needed color and texture to the plate.

And let me tell you, my family loves this recipe just as much as I do.

Scallop Fettuccine Alfredo

4.7 from 1569 votes

A creamy and indulgent pasta dish featuring seared scallops and a rich Alfredo sauce. The delicate sweetness of the scallops pairs perfectly with the velvety sauce and tender fettuccine.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Pasta

12 oz fettuccine pasta
1 tablespoon salt for pasta water

For the Scallops

1 lb sea scallops, side muscle removed
1 tablespoon olive oil
1 tablespoon unsalted butter
Salt and black pepper to taste

For the Alfredo Sauce

1/2 cup unsalted butter (1 stick)
4 cloves garlic, minced
2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg
Salt and white pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt and then add the fettuccine, cooking until al dente according to package directions, usually about 8 to 10 minutes.
3Reserve 1 cup of pasta water before draining the pasta in a colander.
4While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and black pepper.
5Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter until shimmering.
6Place the scallops in the skillet in a single layer without crowding, and sear for 2 to 3 minutes per side until they develop a golden brown crust and are just opaque in the center.
7Transfer the cooked scallops to a plate and set aside.
8Reduce the heat to medium and add the remaining 1/2 cup of butter to the same skillet.
9Once melted, add the minced garlic and cook for 30 to 60 seconds until fragrant but not browned.
10Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
11Cook for 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon.
12Remove the skillet from the heat and gradually whisk in the grated Parmesan cheese until fully melted and smooth.
13Season with nutmeg, salt, and white pepper to taste.
14Add the drained fettuccine to the Alfredo sauce and toss with tongs until evenly coated, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
15Gently fold in the seared scallops and garnish with chopped parsley before serving immediately.

🔧Equipment

Large pot
Large skillet
Colander
Tongs
Measuring cups and spoons
Chef’s knife
Cutting board
Grater

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 38g💛Saturated Fat: 22g❤️Cholesterol: 145mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 22g

📝Notes

For best results, use freshly grated Parmesan cheese and avoid pre-shredded varieties which may not melt smoothly. Ensure scallops are very dry before searing to achieve a good crust. If you prefer a lighter sauce, substitute half-and-half for some of the heavy cream.

Watch Video Of How Scallop Fettuccine Alfredo Works

To store leftovers, place the pasta in an airtight container and refrigerate for up to three days. When reheating, add a splash of milk or cream to the pan and warm it over low heat, stirring gently to bring back the creamy texture.

Avoid using the microwave as it can make the scallops rubbery. This scallop fettuccine alfredo is always a good idea for any occasion.

It works well for family gatherings because it feels fancy but is easy to prepare. Serve it with a simple side salad and some crusty bread for a complete meal that everyone will enjoy.

❓ Frequently Asked Questions About Scallop Fettuccine Alfredo

Q: What type of scallops should I use for this recipe?

I recommend using dry-packed scallops for this recipe – they have a firmer texture and less moisture than wet-packed scallops.

Q: Can I make this recipe with frozen scallops?

Yes, you can use frozen scallops in place of fresh ones – just thaw them first and pat them dry with paper towels before using.

Q: Do I need to add any extra seasoning to this recipe?

Nope! The nutmeg and Parmesan cheese give this dish plenty of flavor on their own.

Q: Can I make this recipe ahead of time?

Sure thing! You can cook the fettuccine and store it in an airtight container in the fridge for up to 2 days – then simply reheat it when you’re ready to serve.

Q: Is this recipe suitable for vegetarians?

Nope! This recipe contains butter and Parmesan cheese, which are not vegetarian-friendly.

Similar Posts