Friday, August 10, 2012

Scrumptious Summer Scallops

I am using alliteration in the title of this blog to emphasize just how tasty this recipe is! I hate seafood, but I will tolerate scallops. If you put scallops atop a bed of rich, creamy and cheesy fettucini alfredo, you can't go wrong!

This is a recipe which I obtained from A Taste of Home. I actually made it for my husband last Valentine's Day. Sadly, last Valentine's Day was a very sad time for me and my husband because our beloved Springer Spaniel, Miles was in the last stages of stomach cancer and doing very poorly. Miles was the first dog that we had together as a couple and we loved him dearly.

We are very happy that the summer has been filled with new memories with our puppy William. Although I have to admit that William is not very helpful in the kitchen! He is now at the perfect height to jump up on the counter and ruin everything!

Well, enough about dogs and on to the food! Here is the recipe for this delicious dish (note: I did not use shrimp for this dish, only scallops):


  • 4 ounces uncooked fettuccine
  • 1/4 pound uncooked medium shrimp, peeled and deveined
  • 1/4 pound sea scallops, halved
  • 2 tablespoons olive oil, divided
  • 1 small shallot, chopped
  • 1 garlic clove, minced
  • 1/4 cup chicken broth
  • 1/4 cup white wine or additional chicken broth
  • 1 cup heavy whipping cream or half-and-half cream
  • 1/2 cup grated Parmesan cheese
  • 1 Roma tomato, diced
  • 2 tablespoons minced fresh parsley


  • Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. 
  • In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened.
  • Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley. Yield: 2 servings. 
  Here is my finished product with a side salad:

1 comment:

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