Seared Scallops with Creamy Alfredo Pasta

Name: Seared Scallops with Creamy Alfredo Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1.25 lb Wild Alaska Weathervane Scallops (about 12–16); 2 tbsp olive oil or butter; Salt and pepper, to taste; 12 oz fettuccine or pasta of choice; 2 tbsp butter; 3 garlic cloves, minced; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; ½ cup pasta water (reserved); Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Sweet wild Alaska Weathervane scallops and creamy garlic-Parmesan fettuccine make a rich, elegant pairing. A little pasta water keeps the Alfredo silky, while parsley adds a fresh finish.

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ItalianMain Course

Seared Scallops with Creamy Alfredo Pasta

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

10 minutes

Cook Time

15 minutes

Indulge in this Creamy Alfredo Pasta with Seared Scallops, a restaurant-worthy meal you can make at home in under 30 minutes. Featuring buttery scallops and silky Alfredo sauce tossed with fettuccine, this rich and elegant dish is perfect for date night or a cozy weeknight dinner.

Ingredients

For the Scallops:

1.25 lb Wild Alaska Weathervane Scallops (about 12–16)
2 tbsp olive oil or butter
Salt and pepper, to taste

For the Pasta:

12 oz fettuccine or pasta of choice
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ cup pasta water (reserved)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
Pat scallops dry with paper towels (to ensure a golden crust).
Season with salt and pepper.
Heat olive oil or butter in a large skillet over medium-high heat.
Sear scallops for 2 minutes per side, or until golden brown and opaque in the center. Remove and keep warm.
In the same skillet, melt butter over medium heat.
Add garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Whisk in Parmesan cheese until sauce is smooth and creamy.
Season with salt and pepper to taste.
Toss cooked pasta with Alfredo sauce, adding a splash of reserved pasta water if needed for a silky texture.
Plate the pasta and top with seared scallops.
Garnish with fresh parsley and extra Parmesan.
Serve immediately.

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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