Best 7 Scallops Alfredo Recipes

Indulge in a culinary masterpiece with our delectable Scallops Alfredo, a harmonious blend of succulent scallops, creamy Alfredo sauce, and perfectly cooked pasta. This dish tantalizes the taste buds with every bite, offering a symphony of flavors and textures. Dive into the luxuriousness of our Lobster Alfredo, where tender lobster meat mingles with a velvety Alfredo sauce, creating a heavenly seafood delight. For a vegetarian twist, our Spinach and Mushroom Alfredo offers a symphony of earthy flavors, with spinach and mushrooms bathed in a creamy Alfredo sauce. Each recipe is meticulously crafted to ensure an unforgettable dining experience, whether you're a seafood enthusiast or a lover of classic Italian cuisine.

Here are our top 7 tried and tested recipes!

FETTUCCINE ALFREDO WITH GARLIC SHRIMP AND SCALLOPS

Fettuccine Alfredo With Garlic Shrimp and Scallops image

Wow! Good luck trying to eat one serving. This is the most delicious fettuccine ever. If you want leftovers, this probably isn't the dish for you. Recipe courtesy of Debbie Macomber's Cedar Cove Cookbook. YUM YUM!

Provided by AmyZoe

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
5 garlic cloves, minced
8 ounces bay scallops
8 ounces large shrimp (fresh or frozen, peeled, deveined, and thawed)
salt
pepper
12 ounces fettuccine or 12 ounces spaghetti
6 tablespoons unsalted butter
1 cup parmesan cheese, plus more for sprinkling (grated)
1/2 cup half-and-half
1/2 cup fresh parsley, for garnish (fresh)

Steps:

Warm oil in a large heavy saucepan over medium heat.
Add garlic and cook 30 seconds, stirring.
Pat scallops dry with paper towel.
Add shrimp, scallops, salt, and pepper to skillet and cook 5 minutes, stirring often.
Remove from heat.
Cook pasta according to package directions.
Reserve 1/4 cup cooking water and drain pasta.
Melt butter in a large saucepan over low heat.
Add cooked pasta and toss with butter to coat.
Stir in cheese, reserved cooking water, half-and-half, salt, and pepper.
Using tongs, transfer pasta to 4 serving plates.
Pile shrimp and scallops atop pasta and garnish with parsley.

SCALLOPS ALFREDO

Scallops Alfredo image

Make and share this Scallops Alfredo recipe from Food.com.

Provided by lazyme

Categories < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces sea scallops
1 1/3 cups light cream or 1 1/3 cups milk
3 tablespoons parsley, snipped
1 tablespoon cornstarch
1/4 teaspoon pepper
1 tablespoon cooking oil
3 garlic cloves, minced
6 ounces spinach fettuccine or 6 ounces fettuccine, cooked and drained
1 large tomatoes, cut into wedges
1/2 cup parmesan cheese, shredded
parmesan cheese (optional)
parsley sprig (optional)

Steps:

Thaw scallops, if frozen.
Cut any large scallops in half; set aside.
For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
Preheat over medium-high heat.
Stir-fry garlic in hot oil for 15 seconds.
Add scallops to the hot wok.
Stir-fry about 2 minutes or till scallops turn opaque.
Push scallops from the center of the wok.
Stir sauce.
Add sauce to center of wok.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese.
Stir all ingredients together to coat with sauce.
Cook and stir for 1 to 2 minutes more or till heated through.
Serve immediately.
Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341 mg sodium, 496 mg potassium.

Nutrition Facts : Calories 412.4, Fat 18, SaturatedFat 8.7, Cholesterol 101.4, Sodium 378.6, Carbohydrate 35.2, Fiber 0.7, Sugar 1.5, Protein 27.2

SCALLOPS ALFREDO

Scallops Alfredo image

When Georgia Stott of New Glarus, Wisconsin went back to school while still working full-time, fast-fixing recipes became a "necessity of life," she recalls. Here, the self-described "hard-core recipe addict" shares a speedy seafood supper. TIP: "Try substituting other seafood or herbs to suit your tastes," she suggests.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/2 pound sea scallops
1/2 pound sliced fresh mushrooms
1/2 cup chopped green onions
1 tablespoon butter
1 jar (15 ounces) Alfredo sauce with mushrooms
Hot cooked angel hair pasta

Steps:

In a large skillet, saute the scallops, mushrooms and onions in butter for 4-6 minutes or until scallops are firm and opaque. Stir in Alfredo sauce. Cover and cook for 2-3 minutes or until heated through. Serve with pasta.

Nutrition Facts : Calories 220 calories, Fat 16g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 999mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

ALFREDO SAUCE WITH SHRIMP AND SCALLOPS RECIPE - (4.3/5)

Alfredo Sauce with shrimp and scallops Recipe - (4.3/5) image

Provided by DebCooks

Number Of Ingredients 10

Ingredients

1/2 c butter
8 oz cream cheese
1 c half and half
1/3 c Parmesan cheese
1 T garlic powder
pepper to taste
Cooked vermicelli or bow tie pasta
1 lb scallops
1 lb shrimp
Parmesan cheese

Steps:

In a medium saucepan melt butter. Once butter is melted, add the cream cheese, cut it into four pieces so it melts easier. Once the butter and cream cheese are mixed well, add the half and half, Parmesan cheese, and garlic powder. Sprinkle with pepper. Stir all together. Saute shrimp and scallop in butter. Top noodles with seafood and put Alfredo sauce over all. Sprinkle Parmesan cheese over top if desired.

BACON ALFREDO SCALLOPS AND FETTUCCINI

Bacon Alfredo Scallops and Fettuccini image

Scallops in a creamy Alfredo sauce and served with pasta. Given to me by a friend of mine about a year ago. Since then, I make this at least every couple of weeks because everybody loves it so much.

Provided by Peg 4

Categories One Dish Meal

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb sea scallops
4 slices bacon
1 crushed garlic clove
1/4 cup white wine
1 cup alfredo sauce
1 pinch salt and pepper

Steps:

Start boiling the pasta.
Cook the bacon until crisp. Do not discard the bacon grease. Sprinkle the scallops with salt and pepper and add them to the pan with the bacon drippings. Sear them until they are a light brown color then remove them from the pan.
Add the garlic, wine, and Alfredo sauce to the same pan. Cook for about 2 minutes. Return the scallops to the pan and crumble bacon over them. Continue cooking for 2 more minutes.
Toss the fettuccine with the scallops and sauce and you're done.

Nutrition Facts : Calories 434.4, Fat 22.1, SaturatedFat 7, Cholesterol 105.9, Sodium 745.4, Carbohydrate 6.9, Sugar 0.3, Protein 43.5

PARMESAN SCALLOPS WITH SPINACH ALFREDO

Parmesan Scallops With Spinach Alfredo image

Make and share this Parmesan Scallops With Spinach Alfredo recipe from Food.com.

Provided by chris_tam

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 ounces of knorr's alfredo sauce mix
2 cups skim milk
8 ounces sliced mushrooms
10 ounces spinach
parmesan cheese
1/4 teaspoon italian seasoning
1 lb scallops

Steps:

Prepare sauce mix according to package directions using the fat free milk. Coat Dutch oven with cooking spray. Place over medium high heat until hot.
Add mushrooms and saute for 5 minutes. Add spinach and saute until slightly wilted. Remove from heat and stir in Alfredo sauce.
Combine cheese and Italian seasoning in a bowl. Dredge scallops to pan cooking spray side down cook 3 minutes. Spray top side of scallops with cooking spray turn them over and cook 2 minutes. Top spinach mixture with scallops and serve.

SCALLOPS ALFREDO

Scallops Alfredo image

From BHG Cooking for Today Stir-Fries, this is a simple and satisfying dish.

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 35m

Number Of Ingredients 12

Ingredients

12 oz sea scallops, fresh or frozen
1 1/3 c half and half, or light cream or milk
3 Tbsp snipped parsley
1 Tbsp cornstarch
1/4 tsp pepper
1 Tbsp cooking oil
3 clove garlic, minced
6 oz spinach fettucine, or plain fettuccine, cooked and drained
1 large tomato, cut into wedges
1/2 c finely shredded parmesan cheese
finely shredded parmesan cheese for garnish, optional
parsley sprigs, optional

Steps:

1. Thaw scallops, if frozen.
2. Cut any large scallops in half; set aside.
3. For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
4. Set aside.
5. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
6. Preheat over medium-high heat.
7. Stir-fry garlic in hot oil for 15 seconds.
8. Add scallops to the hot wok.
9. Stir-fry about 2 minutes or till scallops turn opaque.
10. Push scallops from the center of the wok.
11. Stir sauce.
12. Add sauce to center of wok.
13. Cook and stir till thickened and bubbly.
14. Cook and stir 2 minutes more.
15. Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese. mg sodium, 496 mg potassium
16. Stir all ingredients together to coat with sauce.
17. Cook and stir for 1 to 2 minutes more or till heated through.
18. Serve immediately.
19. Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
20. Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341

Tips and Conclusion

Tips:

Use high-quality scallops for the best flavor and texture.
Pat the scallops dry before cooking to prevent them from steaming instead of searing.
Season the scallops liberally with salt and pepper before cooking.
Sear the scallops for 2-3 minutes per side, or until they are golden brown and opaque throughout.
Do not overcook the scallops, or they will become tough and rubbery.
For a creamy Alfredo sauce, use heavy cream and grated Parmesan cheese.
To make a lighter Alfredo sauce, use milk or half-and-half instead of heavy cream.
Add cooked pasta to the Alfredo sauce and stir until well combined.
Serve the scallops Alfredo immediately, garnished with freshly chopped parsley.

Conclusion:

Scallops Alfredo is a delicious and elegant dish that is perfect for a special occasion. The scallops are seared to perfection and then tossed in a creamy Alfredo sauce. The dish is served over cooked pasta and garnished with freshly chopped parsley. Scallops Alfredo is a surefire hit with everyone who tries it.