Bay Scallop Alfredo
Fettuccine Alfredo With Scallops is a quick and easy recipe! With succulent, juicy scallops, al dente pasta and a creamy parmesan sauce it is a delectable combination.
|
|
|
|
INGREDIENTS
- 1 lb fettuccine noodles
- 1 lb Bay scallops
- 2 Tbsp butter
- Freshly grated Parmesan cheese, to taste
- Chopped fresh Italian parsley or basil, to taste
- ½ cup shallots, minced
- 2 cups heavy cream
DIRECTIONS
- Prepare pasta according to package instructions.
- While pasta cooks, heat sauce in the microwave or on the stovetop until very hot.
- In a large skillet, heat oil over medium-high heat until shimmering but not smoking.
- Add scallops to the pan; sauté until scallops just turn opaque (about 2 min.). Remove scallops from pan; set aside.
- Drain pasta.
- In an extra-large mixing bowl, combine pasta, hot scallops and warmed sauce; stir, adding hot reserved pasta water a bit at a time as needed until sauce reaches desired consistency.
- Serve immediately, garnishing individual servings with cheese and herbs.
Related News
Use large scallops for this dish; if you cannot find them, cook smaller scallops for about a minute less.
Japanese roasted eel (unagi kabayaki) basted in a sweet Teriyaki glaze pairs perfectly with Bimi (tenderstem broccoli). The umami richness of the fish complements the nutty, crisp-tender vegetable.
No stovetops, no summer heat—just pure, vibrant freshness that ignites the palate. Shrimp Ceviche is the ultimate celebration of light, clean, and invigorating coastal flavors.
An elegant fusion appetizer features premium scallops, savory black bean purée, and a touch of zesty avocado.
Futomaki (太巻き) is a traditional Japanese sushi roll made with seaweed, typically large in size, with a filling that is a harmonious combination of 4 to 5 different ingredients, offering a balance of sweet and savory flavors.