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This scallops fettuccine Alfredo recipe is a simple mash-up of two easy dishes that bring gourmet vibes to your everyday table.

Five seared sea scallops over creamy fettuccine alfredo garnished with parsley in a white bowl.

Are you looking for a dish that's as fancy as it is easy to whip up? Make sweet scallops and serve them over fettuccine pasta tossed in a creamy Alfredo sauce.

It's like bringing a fine dining experience right into your cozy kitchen. And the best part is it takes less than 30 minutes to make.

Yep! We're taking our 15-minute, one-pot Alfredo recipe up a notch!

Now, let's talk scallops. We're not just throwing them in; we're giving them the VIP treatment with a perfect pan-sear that would make any chef proud. If you've made seared scallops and spinach, you know we're all about sea scallops with a golden crust and a tender inside.

So, whether you're celebrating an anniversary, having a date night, or just want to treat yourself, this scallops fettuccine recipe is your ticket to a memorable meal.

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Ingredient Notes
Buy the Best Scallops
Directions with Pictures
Serving Ideas
Storage and Reheating
More Scallop Recipes
📋 Recipe

Ingredient Notes

Here's what you'll need to make the best scallops fettuccine Alfredo recipe. The key is to use quality ingredients!

Fettuccine Alfredo

Ingredients to make fettucinne alfredo: fettuccine pasta, Parmesan cheese, heavy whipping cream, and, butter.

Fettuccine pasta, linguine noodles, or another favorite can be used. Use carba-nada, zoodles, or spaghetti squash for a low-carb version.
Parmesan cheese - Be sure to measure by weight and freshly grate it so it's free from preservatives like anti-caking agents.
Heavy cream, half-and-half, or whole milk will work. The more milk fat, the creamier the result. If you're trying to impress, stick with heavy whipping cream.
Unsalted butter so you can control the salt content.
Salt and black pepper to taste.

Scallops

Buy the Best Scallops

Dry over Wet: Choose dry scallops as they lack added chemicals and boast superior flavor. Avoid wet scallops that appear unnaturally white or are sitting in liquid; dry scallops should have a natural ivory to light tan color.
Frozen or Fresh: Both are fine, but ensure frozen scallops are dry and individually quick frozen (IQF). Thaw them in the fridge before use.
Size Matters: Scallops are sold by count per pound, with 10-20 being jumbo and 20-30 large. Both sizes are great for broiling or baking. We used large sea scallops. Bay scallops aren't the best choice for pan-frying because of their small size.

Directions with Pictures

For the perfect Scallops Fettuccine Alfredo, it's best to pan-sear the scallops first. Cover and set aside while you prepare the pasta and creamy sauce. This ensures everything comes together hot and fresh at the same time.

Equipment note: A large non-stick pan or wrought iron skillet may be used.

Scallops

Pat sea scallops dry with a paper towel. Season with salt and pepper.
Heat butter in a large skillet over medium-high heat.
Carefully place the scallops in the hot pan and allow them to cook, untouched, for about 2-3 minutes on each side or until the side touching the pan has a golden brown crust. The centers will be opaque.
Remove scallops to a plate and keep warm until the pasta is done.

Fettuccine Alfredo

Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the directions on the package. For fettuccine noodles, it takes about 11 minutes.
Drain the pasta water and return the cooked pasta to the pot. Add butter and heavy whipping cream.
Stir and cook for 3-4 minutes or until the sauce starts to thicken.
Stir in Parmesan cheese.

Serving Ideas

Let's talk about how to plate dreamy Scallop Fettuccine Alfredo. Arrange the pasta on a serving dish and top with pan-seared scallops.

Fresh parsley or basil for a pop of color and a touch of fancy.
Lemon wedges for a squeeze of fresh lemon juice. You can even garnish it with lemon zest.
Red pepper flakes for a little heat.
Crusty bread to scoop up all that saucy goodness – because you won't want to waste a drop!
Green Salad: A light, vibrant salad with a zesty vinaigrette will cut through the richness of the Alfredo sauce beautifully. Think mixed greens, arugula, or a simple kale salad.
Roasted vegetables: Roasted asparagus, green beans, tomatoes, or zucchini will add texture and contrast to the meal.

Bowl with creamy fettuccine alfredo topped with seared-scallops and parsley with a plate with more cooked scallops behind it.

Storage and Reheating

Store leftover scallops and fettuccine Alfredo in an airtight container. Keep it in the refrigerator for up to 3 days.

To reheat, transfer it to a microwave-safe dish and sprinkle a bit of water, chicken broth, or cream over it to revive the creaminess.

Cover with a microwave-safe lid or plastic wrap. 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 if needed to maintain a smooth consistency.

More Scallop Recipes

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