Scallops Alfredo

"From BHG Cooking for Today Stir-Fries, this is a simple and satisfying dish."
Scallops Alfredo created by Sageca
Ready In:




  • 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.

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  1. Sageca
    Scallops Alfredo Created by Sageca
  2. Sageca
    What a great and easy to prepare; my husband was very happy; 2 of his favorite things, scallops and Alfredo sauce. Thank you so much for posting; this one is a keeper that I will be making again.
  3. Susan C.
    I made oven roasted cherry tomatoes and added them instead of raw sliced. It was wonderful.
  4. threeovens
    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. luvcookn
    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!


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