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)

Indulge in seared, buttery scallops atop fettuccine tossed in a velvety Alfredo. Restaurant worthy and weeknight easy: rich, elegant, and on the table in under 30 minutes.

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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.

Alaska Weathervane Scallops

1.25 lbs, 10-20 per pound

$62.00

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Seared Scallops with Creamy Alfredo Pasta

Declan Chapin, Premier Catch

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Italian

Ingredients

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

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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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