This scallops fettuccine Alfredo recipe combines two simple, classic dishes into an elegant meal you can make on a weeknight. Pan-seared sea scallops are placed atop fettuccine tossed in a rich, creamy Alfredo sauce for a restaurant-style dinner at home.
Want a dish that feels special but is quick to prepare? Sweet, tender scallops get a golden pan-sear and are served over fettuccine coated in a homemade Alfredo sauce. It delivers fine-dining flavor without hours in the kitchen — ready in under 30 minutes.
This version builds on a classic one-pot Alfredo, boosted by the delicate, briny flavor of properly seared sea scallops. The scallops are given attention so they develop a caramelized crust while staying tender inside.
Perfect for a date night, anniversary, or any time you want to treat yourself, this scallops fettuccine Alfredo is impressive and approachable.
Ingredient Notes
Quality ingredients make a big difference. Here are the essentials for the best scallops fettuccine Alfredo.
Fettuccine Alfredo
- Fettuccine pasta (or linguine). For low-carb options, try zucchini noodles or spaghetti squash.
- Parmesan cheese — freshly grated and measured by weight for the best texture and flavor.
- Heavy cream yields the creamiest sauce; half-and-half or whole milk will also work but with a lighter result.
- Unsalted butter so you can control seasoning.
- Salt and black pepper to taste.
Scallops
Buy the Best Scallops
- Dry vs. Wet: Choose dry scallops when possible — they aren’t treated with phosphates and have a better texture and flavor. Avoid scallops sitting in liquid or appearing unnaturally white.
- Frozen or fresh: Both work; if using frozen, look for individually quick frozen (IQF) scallops and thaw them in the refrigerator before cooking.
- Size: Scallops are sold by count per pound. Large or jumbo sea scallops (10–30 per pound) are ideal for pan-searing. Bay scallops are very small and not ideal for this method.
Directions with Pictures
Pan-sear the scallops first and keep them warm while you cook the pasta and sauce. This keeps everything hot and lets the sauce coat the pasta just before serving.
Equipment note: A large non-stick skillet or a well-seasoned cast-iron pan works best for a good sear.
Scallops
- Pat sea scallops dry with paper towels and season with salt and pepper.
- Heat butter in a large skillet over medium-high heat until hot but not smoking.
- Place scallops in the pan and cook undisturbed for 2–3 minutes per side, until each side develops a golden-brown crust and the centers are opaque.
- Transfer scallops to a plate and keep warm while you finish the pasta and sauce.
Fettuccine Alfredo
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions (fettuccine is usually about 11 minutes).
- Drain the pasta and return it to the pot. Add butter and heavy whipping cream.
- Stir and simmer for 3–4 minutes until the sauce starts to thicken.
- Stir in freshly grated Parmesan until the sauce is smooth and coats the noodles.
Serving Ideas
Plate the fettuccine, then arrange the pan-seared scallops on top. Finish with a garnish and side that complement the rich sauce.
- Fresh parsley or basil for color and freshness.
- Lemon wedges or a little lemon zest to brighten the dish.
- Red pepper flakes for optional heat.
- Crusty bread to soak up extra sauce.
- Green salad with a light vinaigrette to cut through the richness.
- Roasted vegetables such as asparagus, green beans, or zucchini for contrast and texture.
Storage and Reheating
Store: Place leftover scallops and fettuccine Alfredo in an airtight container and refrigerate for up to 3 days.
Reheat: To restore creaminess, add a splash of water, broth, or cream before reheating. Microwave on medium power in 30-second intervals, stirring between each, until heated through. Or reheat gently on the stovetop over low heat, stirring frequently and adding a little milk if needed to keep the sauce smooth.
More Scallop Recipes
-
Perfect Broiled Scallops with a Parmesan Crust
-
Warm Orzo Salad with Scallops, Artichokes and Feta
-
Seared Scallops with Wilted Spinach
Want more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Scallops Fettuccine Alfredo Recipe
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Ingredients
- 20 ounces sea scallops
- salt and pepper to taste
- 4 Tablespoons unsalted butter divided
- 8 ounces fettuccine noodles linguine or your favorite noodles
- 1 cup heavy whipping cream or half-and-half/milk
- 1.5 ounces Parmesan cheese (~¾ cup, freshly grated)
Instructions
Cooking Scallops
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Pat sea scallops dry and season with salt and pepper.
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Heat butter in a large skillet over medium-high heat. Add scallops and cook undisturbed for 2–3 minutes per side, until golden brown.
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Remove scallops and keep warm while you finish the pasta and sauce.
Cooking Fettuccine Alfredo
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Bring a large pot of salted water to a boil and cook pasta until al dente.
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Drain pasta and return to the pot. Add butter and cream, stirring until the sauce begins to thicken, about 3–4 minutes.
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Stir in Parmesan until the sauce is smooth and coats the noodles.
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Plate the pasta, top with seared scallops, and garnish with parsley, lemon, or red pepper flakes if desired.
Notes
Storage and Reheating:
Store: Refrigerate leftovers in an airtight container for up to 3 days.
To reheat: Add a splash of water, broth, or cream and warm in the microwave in 30‑second intervals or on the stove over low heat, stirring until creamy and heated through.