Fettuccine Alfredo With Scallops

This fettuccine Alfredo with seared scallops is one of those dishes I make when I want to feel like I’m eating at a little Italian trattoria—but without leaving my own kitchen. It’s rich, creamy, and feels just a bit special, perfect for date night at home or when you want something fancier than usual but still simple enough for a weeknight.

Cooking scallops always feels like a treat to me. They sear in minutes and taste like you fussed for hours. Add that to a silky parmesan cream sauce hugging al dente fettuccine, and you’re in for a deeply satisfying meal you’ll want to revisit again and again.

Why I Love Making This Scallop Alfredo Pasta

I have a soft spot for creamy pasta dishes, but Alfredo with scallops has a way of making an ordinary evening feel like something to celebrate.

Here’s why I keep this recipe in my rotation:

• Simple ingredients with big payoff: Nothing in this dish is hard to find. Butter, cream, parmesan, pasta, scallops—it’s the way you treat them that matters. I’ve often picked up scallops at my local fish market on the way home, knowing dinner would be done in half an hour.
• Easy but impressive: The first time I made this for my wife, she thought I’d spent hours in the kitchen. Truth is, searing scallops and whipping up Alfredo is surprisingly forgiving. If you can stir sauce and flip scallops, you can make this.
• Comforting and luxurious: The sauce is rich but not heavy in an unpleasant way. There’s a softness from the cream, salty depth from parmesan, and that wonderful sweetness from seared scallops. I serve it in big shallow bowls so you can swirl the pasta and get a bit of everything in each bite.
• Great for special occasions or an upgrade on an ordinary day: I’ve made this for birthdays, anniversaries, and even just a “we survived the work week” Friday dinner. It feels restaurant-worthy, but I know exactly what’s going in it.

Ingredients You’ll Need

Here’s what I use to make this dish at home. You don’t need anything fancy—just a few quality ingredients treated well.

• Butter: I like unsalted butter for better control of the seasoning. I use it to sear the scallops and as the base of the sauce.
• Scallops: Plump and fresh are the goal. Sea scallops are my favorite—they give you a satisfying sear and stay juicy inside. I get them from a local vendor I trust, but good-quality frozen scallops (thawed properly) work in a pinch.
• Salt: Simple table salt is fine. It’s there to balance and season throughout.
• Garlic: I always use fresh cloves and mince them myself. You could use jarred minced garlic in a hurry, but freshly chopped garlic blooms beautifully in butter.
• Parmesan Cheese: I always grate it myself. Those bags of pre-grated parmesan often have additives to keep them from clumping, which stops them from melting smoothly.
• Heavy Cream: The real backbone of Alfredo sauce. I go for full-fat, no substitutes here.
• Fettuccine: I usually buy dried pasta and cook it just shy of al dente so it finishes in the sauce.
• Reserved Pasta Water: Don’t skip this. It’s my trick to adjust the sauce to just the right consistency without thinning it too much.
• Parsley: I love fresh flat-leaf parsley for this. It adds color and a fresh note that lifts the rich sauce.
• Black Pepper: Freshly cracked—there’s no substitute for the bold bite it gives at the end.

My Creamy Scallop Alfredo Pasta Tips

One thing I’ve learned cooking this a dozen times is that the small details matter.

• Chop your parsley with scissors or a sharp knife so it mixes evenly, instead of just sitting on top like an afterthought.
• Always save pasta water. Some nights the sauce needs a splash, other times it needs half a cup—it depends on how thick you like it.
• Don’t be shy with black pepper. That little hit of spice balances the creaminess perfectly.
• A fresh squeeze of lemon over the finished dish is fantastic if you like a bit of acidity to brighten everything.

Step-by-Step Instructions with Personal Notes

1. Sear the Scallops

Heat a big pan over medium-high. Add butter until melted and bubbling, then lay in your scallops. Don’t crowd them—they need space to sear.

Cook 2–3 minutes per side until they get that beautiful golden crust. I watch for that moment when they release easily from the pan, which means they’re ready to flip.

Once both sides are golden, transfer them to a paper towel-lined plate. I usually sneak one at this point to check seasoning—it’s cook’s privilege.

2. Make the Alfredo Sauce

Without cleaning the pan (those browned bits are flavor gold), add more butter if needed and sauté minced garlic with a pinch of salt. It’ll smell incredible in about 30 seconds.

Pour in heavy cream slowly while stirring. Lower the heat to avoid boiling—it should just gently steam.

Add your freshly grated parmesan. Stir constantly so it melts evenly. I keep the heat low here to avoid the sauce splitting.

3. Cook the Fettuccine

Meanwhile, get your pasta going in salted boiling water. Follow the package, but I always pull it out about a minute before al dente so it can finish cooking in the sauce.

Don’t forget to reserve some pasta water before draining.

4. Combine Everything

Add the cooked pasta straight into the sauce with about ½ cup reserved pasta water. Toss gently to coat every strand. The sauce should cling, not pool. Add more water if needed.

Sprinkle in chopped parsley. Toss again so the green flecks are evenly distributed.

5. Finish with Scallops

Gently nestle the seared scallops back into the pan. Let them warm through for a minute or two.

Finish with fresh black pepper and extra parmesan on top.

How I Like to Serve It

I serve this in big shallow pasta bowls so everyone can get a generous swirl of fettuccine and a few golden scallops on top.

Sometimes I add lemon wedges on the side. I love how the bright citrus cuts through the rich sauce.

A crisp green salad with simple vinaigrette is my go-to side—it balances the creaminess nicely.

If you’re pouring wine, I like a dry white like Pinot Grigio or a light red like Pinot Noir.

Storage and Leftovers

• Storing: Leftovers go in an airtight container in the fridge for up to two days.
• Reheating: I warm them gently in a skillet with a splash of milk or cream to bring the sauce back. The microwave is fine too—just go low and slow.
• Freezing: I don’t recommend it. Creamy sauces tend to break and get grainy.

Variations I’ve Tried

• Different Pasta: Linguine, spaghetti, or tagliatelle all work beautifully. I’ve even used penne when that’s what was in the cupboard.
• Extra Veggies: Frozen peas or sautéed asparagus tips add color and sweetness.
• More Protein: A handful of cooked shrimp or even shredded leftover chicken works well for a surf-and-turf feel.
• Herbs: Fresh basil or chives are lovely if you want a change from parsley.
• Smoky Touch: A little crisped bacon stirred in gives an extra savory kick.

My Best Tips for Success

• Dry your scallops before searing. Moisture is the enemy of that golden crust.
• Don’t fuss too much once they’re in the pan. Let them sit to get that sear.
• Grate your own parmesan. Pre-grated won’t melt as well.
• Taste the sauce before finishing. A pinch more salt or pepper might be all it needs to sing.

Common Questions I Get

How do I make Alfredo sauce thicker?
I use heavy cream and plenty of grated parmesan. If you need it thicker, simmer it a little longer or add a splash less pasta water.

Can I use frozen scallops?
Yes—just thaw them thoroughly and pat them dry before searing.

What cheese is best?
Parmesan is classic. If I’m out, I’ve used Pecorino Romano with great results.

If you try this recipe, let me know how it goes. There’s nothing better than a simple pasta dish that feels like a little celebration on a Tuesday night. Cooking at home should be satisfying, delicious, and just a bit special—and this scallop Alfredo never fails me.

Also try these Scallop recipe:-

• Shrimp and Scallop Scampi
• Scallop Fried Rice
• Lemon Garlic Scallop Pasta