Easy Scallops Fettuccine Alfredo Recipe

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

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 567kcal

Author Marjory Pilley

Ingredients

20 ounces sea scallops
salt and pepper to taste
4 Tablespooons unsalted butter divided
8 ounces fettuccine noodles linguine pasta, or your favorite noodles
1 cup heavy whipping cream half and half or milk
1.5 ounces Parmesan cheese ¾ cup

Instructions

Cooking Scallops

Pat sea scallops dry with a paper towel. Season scallops 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.
Remove scallops to a plate and keep warm until the pasta is done.

Cooking 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 noodles and return 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.
Arrange pasta on a serving dish and top with pan-seared scallops. Garnish with parsley, red pepper flakes, or lemon wedges, if desired.

Notes

See step-by-step pictures, serving ideas, and more tips above.

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.

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