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.