Scallop Alfredo is a creamy white pasta dish that’s sure to impress. With succulent scallops and a rich Alfredo sauce, it’s like having a fancy restaurant meal right at home. You can’t go wrong with this dreamy combination of flavors.
This recipe prevents scallops from overcooking, thickens the sauce without lumps, and boosts pasta flavor with garlic and cheese.
But I know how tricky seafood can be in the kitchen. Scallops overcook so easily, and when that happens, they can turn rubbery fast. This recipe helps you get the sear just right, giving you a satisfying bite without the worry.
It’s a simple dish, too. In just about 20 minutes, you’ll have a delicious meal on the table. The heavy cream and parmesan melt together to create a velvety sauce that sticks to your pasta, making it the perfect meal for busy weeknights.
If you love pasta, you’ll want to try this Quick Shrimp Aglio E Olio Pasta for another seafood treat!
Why You Will Love This Recipe
- Rich Flavor , The combination of butter, heavy cream, and parmesan creates a savory depth that takes your taste buds on a creamy adventure.
- Perfectly Cooked Scallops , This recipe ensures your scallops are seared to golden perfection, so you don’t have to worry about overcooking.
- Quick Prep Time , With a total of just 20 minutes from start to finish, it’s an easy weeknight meal that feels like a treat.
- Storage Friendly , Leftovers are a breeze to store and enjoy later, just seal them in an airtight container and reheat for a delicious second helping.
Ingredient Notes
- Scallops: The star of the show! Look for fresh, plump scallops with a slight translucence. If they’re frozen, thaw them in the fridge overnight.
- Heavy cream: This adds that rich, creamy texture that makes Alfredo so comforting. Try to grab a good quality heavy cream for the best results!
- Parmesan cheese: Freshly grated parmesan melts beautifully into the sauce. Avoid pre-grated options; they tend to have fillers that don’t melt as well.
- Fettuccine: This noodle’s flat shape is ideal for holding onto that creamy sauce. If you can’t find it, linguine or even spaghetti works just fine!
- Unsalted butter: You’ll want butter for that creamy richness. Opt for unsalted so you can control the flavors better while cooking.
- Fresh parsley: A sprinkle of parsley adds a nice pop of color and a fresh herbaceous taste. If you can’t find it, basil is a great alternative!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If scallops are rubbery after cooking, limit cooking time to 3-5 minutes for a tender texture.
- When the sauce turns out too thick, a splash of reserved pasta water can help achieve desired consistency.
- If the sauce separates or curdles, keeping the heat low after adding cheese helps it melt smoothly.
- For added depth of flavor, don’t clean the pan after cooking scallops, as the residue contributes to the sauce.
- When searing scallops, aim for a nice crust by cooking them evenly on both sides for perfect texture.
Serving Suggestions
- Serve creamy fettuccine alfredo with garlic bread on the side for a satisfying meal. A crisp white wine like Pinot Grigio complements the flavors perfectly.
- This dish works well with a simple side salad such as Caprese salad for added freshness. It can also shine in variations, such as incorporating grilled chicken or vegetables for a heartier dish.
- Add a sprinkle of freshly grated Parmesan cheese for added richness. You might also drizzle some olive oil for an extra touch before serving.
Storage Guidelines
- To keep your fettuccine alfredo fresh, follow these storage tips:
- Refrigeration: Store leftovers in a sealed, airtight container in the fridge for up to 2 days, reheating before eating.
- Freezing: Place fettuccine alfredo in a freezer bag, removing excess air, and freeze for up to 3 months. Thaw in the fridge.
- Reheating: When ready to eat, warm the fettuccine alfredo in a pot over low heat until heated through, stirring often.
Recipe Variations
- You can use linguine, spaghetti, tagliatelle, angel hair, or pappardelle instead of fettuccine for your dish.
- Add 1 teaspoon of garlic powder and a pinch of nutmeg to elevate the flavors in the sauce.
- Either curly leaf parsley or basil can be used to add a fresh touch to the final dish.
- If you wish to serve more people, scale up the recipe to 1,000 grams of scallops and 1,000 grams of fettuccine.
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Fettuccine Alfredo With Scallops
This creamy Fettuccine Alfredo with scallops combines buttery seared scallops with a rich parmesan cream sauce, perfect for a delightful dinner.
Equipment
- Saute pan
- Medium sized saucepan
- Colander
- Heatproof jug
- Kitchen tongs
Ingredients
- 40 grams butter unsalted
- 500 grams scallops rinsed and patted dry with paper towel
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 60 grams butter
- 1 tablespoon garlic chunky chopped (or 2 fresh garlic cloves, diced)
- ¼ teaspoon salt
- 1 cup heavy cream (250 ml)
- 1 cup parmesan cheese freshly grated using a micro plane zester
- 500 grams fettuccine
- ½ cup reserved pasta water (125 ml)
- flat leaf parsley for garnish
- black pepper for garnish
- parmesan cheese for garnish
Instructions
- Start by melting 40 grams (2 tablespoons) of unsalted butter in a large sauté pan over medium heat until bubbly. Add the rinsed scallops and let them sear for about three to five minutes on each side until they are golden brown. Avoid overcrowding the pan; it can cause them to steam instead of sear.
- Sprinkle the scallops with ¼ teaspoon salt and ½ teaspoon black pepper, allowing the seasoning to marry with the heat. They are ready to flip when they release easily from the pan and have a nice crust. Be careful not to overcook them; rubbery scallops are undesirable.
- Once cooked, carefully transfer the scallops to a plate and set aside while you prepare the sauce. Do not clean the pan, as the leftover bits will add incredible flavor.
- In the same pan, add 60 grams (3 tablespoons) of butter and the chunky chopped garlic, allowing it to become fragrant for about a minute until golden and aromatic, but do not burn it.
- Pour in 1 cup (250 ml) of heavy cream, stirring gently to combine flavors. Once it starts simmering, add 1 cup of freshly grated parmesan cheese and keep stirring until it melts and becomes creamy. Lower the heat to prevent clumping.
- Meanwhile, cook 500 grams (1 pound) of fettuccine in boiling water until al dente, which usually takes about eight to ten minutes. Be sure to reserve ½ cup (125 ml) of that starchy pasta water before draining.
- Toss the cooked fettuccine in the pan with the creamy cheese sauce, adding the reserved pasta water as needed to achieve the desired consistency. Once well mixed, gently fold in the scallops, then plate it up. Garnish with a sprinkle of flat leaf parsley, extra parmesan, and a dash of black pepper.
Notes
Store leftovers in a sealed, airtight container in the fridge for up to 2 days, reheating before consumption.
Scallops can become rubbery if overcooked; aim for a cooking time of 3 to 5 minutes. If the sauce becomes too thick, a splash of reserved pasta water can achieve the desired consistency. To avoid sauce separation or curdling, maintain low heat after adding cheese for smooth melting.
Reheat gently on the stovetop over low heat, adding a splash of cream or reserved pasta water if necessary to restore creaminess.
Serve with garlic bread on the side, pair with a crisp white wine like Pinot Grigio, or add a simple side salad, such as a Caprese salad.
You can use linguine, spaghetti, tagliatelle, angel hair, or pappardelle if you prefer different pasta. For garnish, curly leaf parsley or basil can be substituted for flat leaf parsley. For added sweetness and color, include frozen peas, or incorporate diced bacon for extra flavor. For brightness, top with lemon zest.
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