Fettucini Alfredo with Scallops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ronzoni Garden Delight Rotini Pasta 12 ozScallops, raw, 8 oz (I used bay scallops)Olive Oil, 2 tbspOld Bay Seasoning, 2 tspGarlic powder, .5 tspHalf and Half Cream, .5 cupMilk, 1%, .5 cupButter, salted, .25 cup (1/2 stick)Egg, fresh, 1 largeParmesan Cheese, grated, 1 cupAdditional salt, to taste if needed
(Read instructions thoroughly before making, please!)
Put water on to boil for pasta.
Turn broiler on for oven. In a bowl, toss raw scallops with the Old Bay, garlic powder and olive oil. Spread in a single layer on a shallow baking pan.
Once water is boiling, add box of pasta. (Pasta should finish cooking about when the scallops are through in the oven)
While pasta is cooking, put scallops in oven under broiler for about 5 minutes each side. I used small scallops (and actually had 2 pounds so it might've taken less time had I used fewer), so after 5 minutes I stirred them and popped them back in for another 5. Scallops don't take long, so depending on the size of your scallops and the distance to the broiler element, you may need more or less time. You mainly want them to be completely opaque/white. I didn't put mine in the oven until the broiler was glowing. Just watch them closely and when they're slightly browning, stir them and let the other side cook for about the same time.
After they're done, put them aside. Do not leave in the oven. They will dry out and become tough.
Drain pasta and put aside. I reserved a little of the pasta water (two cups) and put it in a bowl, and put the drained pasta in the bowl with the water to keep it from sticking or cooling off too much (as it would had I drained it and re-covered with tap water).
In the pasta pot (now empty) add the butter and melt on low heat. I usually mix the milk, half and half, egg and parmesan together before adding to the pot. Pour this mixture in with the melted butter, and stir constantly with a whisk to keep the egg from "scrambling." After 5 or so minutes the sauce will begin to thicken. After it's gotten to the consistency where you can draw a line through it on the back of a spoon, turn off the stove and add the pasta (drained again) back into the pot. Stir/toss to coat with the sauce. Place a portion of pasta in a bowl and add 1/4 cup scallops to the top of the pasta.
I serve with steamed asparagus. Makes 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JESSAMINE44.
Put water on to boil for pasta.
Turn broiler on for oven. In a bowl, toss raw scallops with the Old Bay, garlic powder and olive oil. Spread in a single layer on a shallow baking pan.
Once water is boiling, add box of pasta. (Pasta should finish cooking about when the scallops are through in the oven)
While pasta is cooking, put scallops in oven under broiler for about 5 minutes each side. I used small scallops (and actually had 2 pounds so it might've taken less time had I used fewer), so after 5 minutes I stirred them and popped them back in for another 5. Scallops don't take long, so depending on the size of your scallops and the distance to the broiler element, you may need more or less time. You mainly want them to be completely opaque/white. I didn't put mine in the oven until the broiler was glowing. Just watch them closely and when they're slightly browning, stir them and let the other side cook for about the same time.
After they're done, put them aside. Do not leave in the oven. They will dry out and become tough.
Drain pasta and put aside. I reserved a little of the pasta water (two cups) and put it in a bowl, and put the drained pasta in the bowl with the water to keep it from sticking or cooling off too much (as it would had I drained it and re-covered with tap water).
In the pasta pot (now empty) add the butter and melt on low heat. I usually mix the milk, half and half, egg and parmesan together before adding to the pot. Pour this mixture in with the melted butter, and stir constantly with a whisk to keep the egg from "scrambling." After 5 or so minutes the sauce will begin to thicken. After it's gotten to the consistency where you can draw a line through it on the back of a spoon, turn off the stove and add the pasta (drained again) back into the pot. Stir/toss to coat with the sauce. Place a portion of pasta in a bowl and add 1/4 cup scallops to the top of the pasta.
I serve with steamed asparagus. Makes 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JESSAMINE44.
Nutritional Info Amount Per Serving
- Calories: 392.2
- Total Fat: 14.2 g
- Cholesterol: 70.0 mg
- Sodium: 631.7 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 4.0 g
- Protein: 23.0 g
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