Scallop & Broccoli Alfredo
Creamy and indulgent scallop and broccoli Alfredo pasta featuring tender scallops, sautéed mushrooms, and a rich Parmesan cream sauce.
Ingredients
- 8 oz bay scallops
- 2 cups fresh broccoli (or frozen & thawed)
- ½ cup mushrooms sliced
- ½ cup heavy cream
- 8 tablespoons butter split into 1/4 cups
- ½ cup Parmesan cheese + more for topping
- ¼ box angel hair or fettuccine pasta
Instructions
- Cook the noodles according to the instructions on the box.
- In a large pan, heat a tablespoon of butter over medium-high heat, then add the scallops and caramelize them on each side for about 2-4 minutes, or until cooked through. Remove the scallops from the pan.
- Using the same skillet without cleaning, heat another tablespoon of butter over medium heat. Add the sliced mushrooms and sauté them. Then, add the broccoli to the pan along with another tablespoon of butter. Stir the ingredients until the broccoli is heated through.
- In a smaller pan, melt ¼ cup of butter over medium-low heat while slowly whisking in the heavy cream. Season with salt and pepper to taste. Add the ¼ cup of Parmesan cheese and stir until the cheese has completely melted into the sauce.
- Combine the cooked noodles with the broccoli and mushrooms in the pan. Pour the sauce over the noodles and stir well to ensure even coating.
- Add the cooked scallops to the pan and fold them gently into the pasta.
- Serve the dish immediately, and for an extra touch of cheesiness, sprinkle some additional Parmesan cheese on top. Enjoy!
Tried this recipe?Let us know how it was!