Scallop Fettuccine Alfredo

3 06 2010


Fresh is the operative word in this dish. Fresh pasta, fresh (never frozen) sea scallops and fresh (no jars, please) homemade Alfredo sauce. All these recipes we have done individually before (and are available under the recipes section), but we have never quite put them together in this fashion. I added an additional ¼ cup mascarpone and 3 slices of crumbled, crisped prosciutto to the Alfredo sauce to give it a little extra creaminess and add a crunchy component to the meal. The scallops were simply pan seared with a little truffle butter. Buon Appetito!

  • Basic Pasta Dough recipe for pasta
  • Alfredo Sauce recipe; add ¼ cup mascarpone when adding cheese
  • Fresh Sea Scallops (about 2-3 depending on the size per plate)
  • 1 tsp olive oil
  • Truffle butter
  • 3 slices crisped prosciutto ham, crumbled for garnish
  • Chopped parsley, for garnish

Make the pasta and sauce. Coat a sauté pan lightly with the olive oil and heat over high heat until the oil is smoking. Add the sea scallops (not too many at once), and add ½ tsp of the truffle butter at the base. Allow cook until golden brown, about 1-2 minutes. Flip and repeat. Place the scallop on the pasta, cover with sauce, garnish and serve.




3 responses

3 06 2010

Where does one get truffle butter? it sounds like the little element that makes this dish extraordinary.

3 06 2010

You can make your own truffle butter with black truffle carpaccio from gourmet attitudes in NYC, love it! And Doc this dish rocks my boat! My Day Scallop boat that is 🙂

Chef E

4 06 2010

@ PIW: Yes Chef, and blackstar gourmet sells truffles and truffle butter as well! Send in the widgets!

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