Welcome to a culinary journey where elegance meets simplicity: this **Scallops Fettuccine Alfredo recipe** masterfully blends two beloved dishes into a single, show-stopping meal. Imagine perfectly seared, sweet sea scallops nestled atop a generous bed of creamy, rich fettuccine Alfredo. This isn’t just dinner; it’s an experience, designed to bring gourmet restaurant quality straight to your kitchen table with minimal fuss.
Are you searching for a dish that feels incredibly luxurious but is surprisingly easy to prepare? Look no further. Our Scallops Fettuccine Alfredo combines the delicate, buttery flavor of perfectly pan-seared scallops with the comforting indulgence of a velvety Alfredo sauce and al dente fettuccine pasta. This exquisite meal offers a sophisticated dining experience, ideal for a romantic date night, a special anniversary celebration, or simply a treat for yourself after a long week. The best part? This entire gastronomic delight can be on your table in under 30 minutes, proving that extraordinary flavor doesn’t have to demand hours in the kitchen.
We’re not just making a quick meal; we’re elevating a classic. Drawing inspiration from our swift 15-minute one-pot Alfredo, we’ve introduced the star of the show: premium sea scallops. These aren’t merely added; they’re given the VIP treatment with a flawless pan-sear that locks in their natural sweetness and creates an irresistible golden crust. If you’ve ever savored our seared scallops and spinach, you’ll know our commitment to achieving that perfect balance of crispy exterior and tender, succulent interior.
This recipe transforms everyday ingredients into a memorable culinary event, making it the ultimate comfort food that’s as simple as it is divine. Get ready to impress your loved ones, or yourself, with a dish that truly embodies accessible gourmet dining.
Essential Ingredients for Scallops Fettuccine Alfredo
Crafting the best Scallops Fettuccine Alfredo begins with selecting quality ingredients. Each component plays a vital role in achieving that rich, harmonious flavor profile.
For the Creamy Fettuccine Alfredo
- Fettuccine pasta: The classic choice for Alfredo, its flat, wide strands are perfect for clinging to the rich, creamy sauce. However, feel free to experiment with other pasta shapes like linguine, tagliatelle, or even spaghetti for a different texture. For those seeking a low-carb alternative, consider options like zucchini noodles (zoodles), spaghetti squash, or a specialty low-carb pasta like Carba-Nada.
- Parmesan cheese: This is the heart of your Alfredo sauce. For unparalleled flavor and a smooth melt, it is absolutely crucial to use freshly grated Parmesan cheese from a block. Pre-grated cheeses often contain anti-caking agents that can make your sauce gritty and prevent it from emulsifying properly. Measure by weight if possible for consistent results. Pecorino Romano or Grana Padano can also be used for a slightly different, equally delicious, flavor.
- Heavy cream: The secret to an irresistibly rich and velvety Alfredo sauce. Heavy whipping cream (with a fat content of 36% or higher) will yield the creamiest and most luxurious result. If you’re looking for a slightly lighter option, half-and-half or even whole milk can be used, but be aware that the sauce will be less decadent. The higher the milk fat, the richer the final product.
- Unsalted butter: Using unsalted butter allows you to precisely control the salt content of your dish. Butter contributes not just richness but also a delicate flavor that is essential to classic Alfredo.
- Salt and black pepper: Simple yet essential seasonings. Always season to taste, adding a pinch of salt to balance the richness and freshly ground black pepper for a subtle aromatic warmth.
For the Perfectly Seared Scallops
Tips for Buying the Best Scallops
- Dry over Wet: Always choose “dry” scallops over “wet” scallops. Dry scallops are natural, without added preservatives or water, ensuring superior flavor and texture. Wet scallops, on the other hand, are treated with a phosphate solution that makes them absorb water, increasing their weight and giving them an unnaturally white appearance. This added water makes it nearly impossible to achieve a proper sear, resulting in steamed, rubbery scallops. Look for natural ivory to light tan colored scallops, not bright white, and avoid any sitting in a puddle of liquid.
- Frozen or Fresh: Both fresh and properly frozen scallops can yield excellent results. If buying frozen, ensure they are “dry” and individually quick-frozen (IQF), which helps preserve their quality. Thaw frozen scallops slowly in the refrigerator overnight, or for a quicker method, place them in a bowl of cold water for about 30 minutes, then drain thoroughly. Always pat them very dry before cooking.
- Size Matters: Scallops are typically sold by count per pound. For pan-searing, large sea scallops are ideal. Sizes usually range from U-10 (under 10 per pound, jumbo) to 20-30 count (large). We recommend using large sea scallops (10-20 count or 20-30 count) for their impressive presentation and ease of achieving a perfect sear. Bay scallops, due to their small size, are generally not suitable for pan-frying as they tend to overcook quickly.
- Seasoning: A simple pinch of salt and freshly ground black pepper is all you need to enhance the natural sweetness of the scallops.
Step-by-Step Directions: Crafting Your Scallops Fettuccine Alfredo
For the ultimate Scallops Fettuccine Alfredo, timing is key. We’ll start by perfectly searing the scallops, setting them aside to keep warm, and then move on to preparing the pasta and creamy Alfredo sauce. This ensures everything is hot, fresh, and ready to be assembled for an unforgettable meal.
Equipment note: A large non-stick pan, cast iron skillet, or heavy-bottomed stainless steel pan is recommended for searing scallops to achieve that desirable crust.
Perfectly Pan-Seared Scallops
- Prepare the Scallops: The most crucial step for a beautiful sear is ensuring your scallops are completely dry. Lay the sea scallops on a few layers of paper towels, then place more paper towels on top and press gently but firmly to absorb as much moisture as possible. Repeat if necessary. This removes surface moisture, which is essential for developing a golden-brown crust (the Maillard reaction). Season generously with salt and freshly ground black pepper on both sides.
- Heat the Pan: Place a large skillet (non-stick, cast iron, or stainless steel) over medium-high heat. Add 2 tablespoons of unsalted butter to the hot pan. Allow the butter to melt and get foamy, just before it starts to brown. The pan should be hot enough that a drop of water sizzles immediately.
- Sear the Scallops: Carefully arrange the seasoned scallops in a single layer in the hot pan, ensuring they are not overcrowded. Give them space to sear properly; if your pan is too small, cook them in batches. Allow the scallops to cook, undisturbed, for approximately 2-3 minutes per side. Resist the urge to move them until a deep golden-brown crust has formed on the bottom. Flip the scallops and cook for another 2-3 minutes on the second side until opaque through the center and equally golden. Overcooking will make them tough, so watch closely!
- Keep Warm: Once cooked, immediately remove the seared scallops to a clean plate. Cover them loosely with aluminum foil to keep them warm while you prepare the fettuccine Alfredo. This ensures they retain their tender texture and temperature.
Creating the Creamy Fettuccine Alfredo
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Adding salt to the pasta water is crucial for seasoning the pasta from the inside out. Add the fettuccine pasta and cook according to package directions until it is perfectly al dente (tender yet firm to the bite). For most fettuccine noodles, this takes about 10-12 minutes.
- Prepare the Sauce Base: Before draining, reserve about ½ cup of the starchy pasta water. This liquid can be used later to adjust the consistency of your Alfredo sauce if it becomes too thick. Drain the cooked pasta thoroughly and return it to the empty pot (off the heat for now). Add the remaining 2 tablespoons of unsalted butter and the heavy whipping cream to the pot with the pasta.
- Thicken the Sauce: Place the pot back over low heat. Stir the pasta, butter, and cream gently. Continue to stir and cook for 3-4 minutes, allowing the butter to melt and the cream to warm through and slightly thicken. The sauce will coat the pasta beautifully.
- Add Parmesan: Remove the pot from the heat or keep it on very low heat to prevent the cheese from clumping. Stir in the freshly grated Parmesan cheese vigorously until it melts and the sauce becomes smooth and emulsified. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water until you reach your desired creamy consistency. Taste and adjust seasoning with additional salt and pepper if needed.
Serving Suggestions and Perfect Pairings
Presenting your Scallops Fettuccine Alfredo is an art form. Arrange the creamy pasta elegantly on a warm serving dish or individual plates, then carefully top each portion with the golden, pan-seared scallops. The visual appeal is almost as delightful as the taste.
- Fresh Garnishes: A sprinkle of freshly chopped parsley or basil adds a vibrant pop of color and a fresh, herbaceous note that complements the rich sauce.
- Citrus Brightness: Offer lemon wedges on the side for a squeeze of fresh lemon juice over the scallops. The acidity beautifully cuts through the richness of the Alfredo and brightens the seafood flavor. A touch of lemon zest can also be grated over the top for an aromatic finish.
- A Hint of Heat: For those who appreciate a little kick, a dusting of red pepper flakes can add a subtle warmth that enhances the dish without overpowering it.
- Crusty Bread: Don’t let a single drop of that luscious Alfredo sauce go to waste! Serve with warm, crusty artisan bread, garlic bread, or focaccia for dipping and scooping up every last bit of saucy goodness.
- Refreshing Green Salad: A light and crisp green salad, dressed with a zesty vinaigrette, provides a refreshing counterpoint to the rich pasta. Think mixed greens, peppery arugula, or a simple massaged kale salad.
- Roasted Vegetables: Complement the meal with a side of simply roasted vegetables. Asparagus, green beans, cherry tomatoes, or zucchini, lightly seasoned and roasted until tender-crisp, add wonderful texture and natural sweetness.
- Wine Pairing: A dry white wine such as a crisp Pinot Grigio, a buttery Chardonnay, or a refreshing Sauvignon Blanc would perfectly complement the flavors of scallops and creamy Alfredo.
Storage and Reheating Tips for Leftovers
While this dish is best enjoyed fresh, you can certainly store and reheat leftovers with a few simple tricks to maintain its deliciousness.
Storage: Allow any leftover Scallops Fettuccine Alfredo to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. It’s important to note that scallops are best enjoyed immediately after cooking, as their texture can change upon reheating.
Reheating: Alfredo sauce, due to its high dairy content, can sometimes separate or become overly thick when reheated. To revive its creamy consistency:
- Transfer the desired portion to a microwave-safe dish or a saucepan.
- Sprinkle a tablespoon or two of water, chicken broth, or additional heavy cream over the pasta. This added liquid helps to loosen the sauce and bring back its creaminess.
- Microwave Method: Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power in 30-second intervals, stirring gently between each interval, until the pasta is heated through. Avoid high heat, as it can cause the sauce to break.
- Stovetop Method: Heat the pasta in a saucepan over low heat, stirring frequently. Gradually add a splash of milk, cream, or broth as needed, stirring constantly until the sauce is smooth and the dish is warmed to your liking. Patience is key here to prevent the sauce from separating or becoming oily.
More Delightful Scallop Recipes to Explore
- Perfect Broiled Scallops with a Parmesan Crust
- Warm Orzo Salad with Scallops, Artichokes and Feta
- Seared Scallops with Wilted Spinach Recipe
Looking for more easy, healthy, carb-conscious recipes?
📋 Recipe: Easy Scallops Fettuccine Alfredo
Easy Scallops Fettuccine Alfredo Recipe
This scallops fettuccine Alfredo recipe is a simple mash-up of two easy dishes that bring gourmet vibes to your everyday table.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Marjory Pilley
Ingredients
- 20 ounces sea scallops
- Salt and pepper to taste
- 4 Tablespoons unsalted butter, divided
- 8 ounces fettuccine noodles (or linguine pasta, or your favorite noodles)
- 1 cup heavy whipping cream (half and half or whole milk can be substituted for a lighter sauce)
- 1.5 ounces Parmesan cheese (¾ cup freshly grated)
Instructions
Cooking Scallops
- Pat sea scallops very dry with paper towels. Season scallops generously with salt and pepper on both sides.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and foamy. Carefully place the scallops in the hot pan in a single layer, ensuring they are not overcrowded.
- Allow them to cook, untouched, for about 2-3 minutes on each side or until a deep golden-brown crust forms and the centers are opaque. Avoid overcooking.
- Remove scallops to a plate and cover loosely with foil to keep warm.
Cooking Fettuccine Alfredo
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to package directions (approximately 10-12 minutes for fettuccine noodles).
- Before draining, reserve about ½ cup of the starchy pasta water. Drain the noodles and return them to the pot. Add the remaining 2 tablespoons of butter and the heavy whipping cream to the pot with the cooked pasta.
- Stir gently over low heat for 3-4 minutes, allowing the sauce to warm and begin to thicken, coating the pasta.
- Remove from heat (or keep on very low heat) and stir in the freshly grated Parmesan cheese until melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. Taste and adjust seasoning with salt and pepper as needed.
- Arrange the creamy pasta on a serving dish and top with the pan-seared scallops. Garnish with fresh parsley, red pepper flakes, or lemon wedges, if desired. Serve immediately and enjoy!
Notes
See step-by-step pictures, detailed serving ideas, and more tips above in the article.
Storage and Reheating:
Store leftover scallops and fettuccine Alfredo in an airtight container in the refrigerator for up to 3 days.
To reheat, transfer to a microwave-safe dish or a saucepan. Sprinkle a bit of water, chicken broth, or cream over the pasta to revive its creaminess. Cover and microwave on medium power in 30-second intervals, stirring in between, until heated through. Alternatively, reheat on the stovetop over low heat, stirring frequently and adding a splash of milk or broth if needed to maintain a smooth consistency.
Nutrition Information (Approximate Per Serving)
Calories: 567 kcal | Carbohydrates: 47g | Protein: 31g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 899mg | Potassium: 496mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1022 IU | Vitamin C: 0.4mg | Calcium: 194mg | Iron: 2mg
Nutritional and Food Safety Disclaimer
Frequently Asked Questions (FAQ)
What kind of scallops are best for this recipe?
Large sea scallops are highly recommended for this recipe. Their size allows for a beautiful golden-brown sear while keeping the interior tender and succulent. Bay scallops are too small for pan-searing and tend to overcook quickly.
Can I use pre-grated Parmesan cheese?
While convenient, pre-grated Parmesan cheese often contains anti-caking agents that can make your Alfredo sauce grainy and prevent it from melting smoothly. For the best texture and flavor, we strongly recommend using freshly grated Parmesan cheese from a block.
How can I ensure my scallops get a perfect sear?
The key to a perfect sear is dry scallops and a hot pan. Make sure to pat your scallops extremely dry with paper towels before seasoning. The pan should be heated to medium-high with butter until it’s foamy but not smoking. Don’t overcrowd the pan, and resist moving the scallops until a deep golden crust forms on one side, usually 2-3 minutes.
What if my Alfredo sauce is too thick or too thin?
If your Alfredo sauce is too thick, gradually add a tablespoon at a time of the reserved starchy pasta water, stirring until it reaches your desired consistency. If it’s too thin, you can try simmering it gently for another minute or two, stirring constantly, to allow it to reduce slightly. Adding a little more freshly grated Parmesan can also help thicken it.
Can I make this dish ahead of time?
This dish is truly best served immediately. The scallops are most tender and flavorful right after searing, and the Alfredo sauce is at its creamiest. While you can prep ingredients ahead, we don’t recommend cooking the entire dish in advance. However, leftovers can be stored and reheated as per our instructions above, keeping in mind the texture changes.
Final Thoughts
This Scallops Fettuccine Alfredo recipe isn’t just about combining ingredients; it’s about creating moments. The joy of a perfectly seared scallop, the comforting embrace of a rich Alfredo, and the simple elegance of a dish that transforms any evening into a special occasion. We hope you savor every bite and make this a regular in your culinary repertoire. Happy cooking!