Scallops Alfredo

Total Time
18mins
Prep
10 mins
Cook
8 mins

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

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Ingredients

Nutrition

Directions

  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.
  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 mg sodium, 496 mg potassium.
Most Helpful

5 5

This is a fantastic treatment for sea scallops! They pair very nicely in an alfredo sauce like this. Thanks for making DH happy! CQ

5 5

We really enjoyed this!!! Followed the recipe with a wee exception... I added some hot pepper flakes and tossed in some left over carrots/peas. I will definately be making this again. Thank you for sharing, Lazyme!

5 5

Delicious! Love scallops and was looking for a different way to prepare them for a change. I halved the recipe and used Land O Lakes fat free half and half to cut back on some fat and it didn't compromise the flavor to me at all! Other then skipping the extra parmesan for garnish, I made this as directed and it was such a great tasting new dish I really enjoyed! Thanks for sharing :)