Fettuccine Alfredo with Seasoned Scallops

Hubby loves scallops. He would eat scallops for breakfast if he could (now there’s a thought – hum). This recipe calls for either Sea or Bay Scallops. What’s the difference, you ask. The long and the short of it is that Bay Scallops are much smaller, about 100 count per pound. In the US, these scallops come mainly from the East Coast. Their meat is much sweeter, less chewy than their less expensive “cousins” – the Sea Scallop. Sea Scallops can be as much as three times the size of a Bay Scallop. Fresh Sea Scallops are in season from spring to fall whereas Bay Scallops are in season in the Autumn. However; either can be found in the frozen seafood section of a well-stocked grocery store year round. Which variety you use is more a personal preference. The Bay variety impart a sweeter, more delicate flavor to the dish, while the larger Sea Scallop give a beautiful presentation. Personally, I go for the Sea Scallops for their attention-grabbing “I AM HERE” look. When cooked properly, their chewiness does not even come into play – but that’s just my opinion. Bay Scallops are awesome in salads, or as part of delicate seafood appetizers.

Home-made Alfredo sauce isn’t very difficult to make. It’s just a matter of warming the cream and melting the cheeses until the sauce is nice, smooth and somewhat thick. Fresh cracked pepper is great in Alfredo sauces. For added variety, roasted or sun-dried tomatoes with impart color. Sometimes I like to make some Alfredo Sauce for a quick pasta dinner to have with whatever – over chicken, with sausage or just a home-made sauce poured over a big bowl of deli pasta such as a tortellini or mushroom ravioli.

Fettuccine Alfredo with Seasoned Scallops
Ingredients – Seasoned Scallops
2 Lbs Sea or Bay Scallops
2 Teaspoons Italian Seasoning
½ Teaspoon Garlic Powder
2 Teaspoons Olive Oil
Dash of Fresh Ground Black Pepper
For Frying 1 tablespoon butter with 2 teaspoons olive oil

For Scallops: Rinse scallops and pat dry with paper towels. In a resealable plastic bag, toss scallops with seasonings, olive oil and freshly ground pepper. Refrigerate overnight.

Heat 1 tablespoon butter with 2 teaspoons olive oil in a large skillet. Cook scallops over medium-high heat until done, 2-3 minutes per side. Scallops should be firm to the touch and nicely browned. Set aside.

Ingredients – Alfredo Sauce
½ Cup Butter
¾ Cup Heavy Cream
3-4 Cloves Garlic, chopped
¼ Cup Romano Cheese, Grated
¼ Cup Parmesan Cheese, Grated
Salt and Fresh Ground Pepper to Taste

For Alfredo Sauce: Place butter, garlic and cream in a large skillet or sauté pan. Over low heat, blend cream and garlic with butter as the butter melts. Increase heat to medium. Add cheeses and stir until cheese melts and mixture is smooth. Season with salt and ground pepper.

Add scallops to Alfredo sauce, gently fold to coat with sauce. Cover and set aside and keep warm.

Ingredients – Fettuccine
1 lb dry Fettuccine, cooked al dente

For Fettuccine: Cook pasta al dente, about 10 minutes.
Using tongs, remove pasta from boiling water. Shake off excess water but DO NOT DRAIN pasta.

Add pasta to Alfredo sauce and swirl to coat pasta in the sauce.

Transfer pasta to serving platter, pull some of the scallops to the top for presentation and serve at once with additional grated Parmesan Cheese on the side, if desired. For a little added color, some fresh chopped chives is also a nice touch.

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Piccolo angolo di paradiso!

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