Garlic Butter Scallop Fettuccine
If you love the taste of fresh seafood combined with the comforting creaminess of pasta, this Garlic Butter Scallop Fettuccine is a culinary dream come true. This dish brings tender, juicy sea scallops together with a rich garlic butter sauce, all tossed with perfectly cooked fettuccine. Whether it’s a weeknight dinner or an impressive meal for guests, this recipe delivers elegance and flavor without overwhelming your kitchen time. It’s a dish that feels indulgent but is surprisingly simple to make, and it’s bound to become a favorite in your recipe rotation.
Why This Recipe is a Keeper
Garlic Butter Scallop Fettuccine is a versatile and crowd-pleasing dish that checks all the boxes:
- Quick and Easy: Ready in under 30 minutes, perfect for busy evenings.
- Gourmet Feel: The seared scallops make it special enough for entertaining.
- Rich and Creamy: The sauce is luscious without being overly heavy.
- Balanced Flavors: Garlic butter and Parmesan add depth, while parsley brings freshness.
- Minimal Ingredients: Uses pantry staples and fresh seafood for a clean, straightforward recipe.
This recipe is a fantastic way to elevate your pasta game, especially if you enjoy dishes like Creamy Roasted Garlic Alfredo Pasta or Creamy Garlic Shrimp Tortellini. The garlic butter sauce here is a star, perfectly complementing the delicate scallops without overpowering them.
Ingredient Breakdown
- 8 oz fettuccine pasta: The wide strands of fettuccine hold the sauce beautifully, making every bite flavorful.
- 1 lb sea scallops: Choose dry-packed scallops for the best sear and flavor; they should be fresh and patted dry before cooking.
- 4 tbsp unsalted butter: This forms the base of the garlic butter sauce, offering richness and a silky texture.
- 4 cloves garlic, minced: Fresh garlic infuses the butter with that classic aromatic flavor.
- 1/2 cup chicken broth: Adds a subtle savory depth and helps deglaze the pan after searing the scallops.
- 1/2 cup heavy cream: Gives the sauce a creamy consistency that clings to the pasta.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty finish to the sauce.
- Salt and pepper to taste: Essential for seasoning both the scallops and the sauce.
- 2 tbsp fresh parsley, chopped: Brightens the dish with a pop of color and fresh flavor.
Essential Tools for Success
- Large pot: For boiling the fettuccine pasta to al dente perfection.
- Large skillet or sauté pan: Ideal for searing scallops and making the sauce in one pan.
- Tongs or pasta fork: To easily toss the pasta with the sauce.
- Fine grater: For freshly grating Parmesan cheese, which melts better than pre-grated.
- Knife and cutting board: For prepping garlic and parsley.
- Slotted spoon or spider strainer: Optional but helpful for transferring pasta.
Garlic Butter Scallop Fettuccine, Made Easy
Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until just al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2: Sear the Scallops
While the pasta cooks, pat the scallops dry with paper towels—this step ensures a nice crust. Season lightly with salt and pepper. Heat 2 tablespoons of butter over medium-high heat in a large skillet. When the butter is foaming, add the scallops in a single layer. Cook for about 2-3 minutes per side without moving them, allowing a golden crust to form. Remove scallops from the skillet and set aside.
Step 3: Make the Garlic Butter Sauce
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the scallops. Let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add Cream and Cheese
Lower the heat and stir in the heavy cream. Let the sauce simmer gently until it thickens, about 3-4 minutes. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Step 5: Combine Pasta and Scallops
Add the cooked fettuccine to the skillet with the sauce. Toss gently to coat the pasta evenly, adding reserved pasta water as needed to loosen the sauce. Return the scallops to the pan to warm through for a minute or so.
Step 6: Garnish and Serve
Remove from heat and sprinkle the chopped fresh parsley over the top. Serve immediately, savoring the luxurious flavors and tender textures.
Dietary Swaps & Alternatives
- Pasta: Use gluten-free fettuccine or zucchini noodles for a grain-free option.
- Butter: Swap with olive oil for a lighter, dairy-free version.
- Chicken broth: Vegetable broth can be used for a vegetarian-friendly sauce base.
- Heavy cream: Coconut cream or cashew cream can replace dairy cream for a vegan twist.
- Parmesan cheese: Nutritional yeast can substitute for a cheesy flavor without dairy.
- Sea scallops: If scallops aren’t available, large shrimp or firm fish fillets work well in this recipe.
Little Things that Matter
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Patting scallops dry is crucial to achieving that golden sear and avoiding steaming.
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Don’t rush the garlic; cooking it gently brings out its sweetness without bitterness.
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Reserving pasta water helps adjust the sauce consistency perfectly.
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Freshly grated Parmesan melts better and enhances the sauce texture and flavor.
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Adding parsley at the end brightens the dish and balances the richness.
Shelf Life & Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it has thickened. Avoid microwaving as it can toughen the scallops. This dish is best enjoyed fresh for optimal texture and flavor.
Helpful Q&A
Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and pat them very dry before cooking. Excess moisture can prevent a good sear and make the scallops rubbery.
What can I substitute for heavy cream?
You can use half-and-half for a lighter sauce or coconut cream for a dairy-free version. Keep in mind the flavor and texture will slightly differ.
How do I know when scallops are cooked perfectly?
Scallops cook quickly—about 2-3 minutes per side. They should be opaque and firm but still tender. Overcooking makes them tough and chewy.
Can I prepare the sauce ahead of time?
While you can make the garlic butter sauce in advance, it’s best to combine it with the pasta and scallops just before serving to maintain freshness and texture.
Serve with These
- Creamy Roasted Garlic Alfredo Pasta – For garlic lovers wanting a different pasta base.
- Creamy Garlic Shrimp Tortellini – Another seafood pasta option with rich flavors.
- Simple Garlic Bread – Perfect for mopping up every last bit of sauce.
- Classic Caesar Salad – A crisp, refreshing side to complement the creamy pasta.
Before You Go
This Garlic Butter Scallop Fettuccine is a delightful balance of flavors and textures, perfect for impressing without stress. The key lies in quality ingredients and attention to technique—especially when searing the scallops and building the sauce. Don’t be afraid to experiment with herbs or add a squeeze of lemon for brightness. This recipe pairs beautifully with light sides and a chilled glass of white wine for a cozy dinner at home. Enjoy every luscious bite!
Bringing together the rich, buttery sauce and tender scallops, this dish is a testament to how simple ingredients can create something spectacular. Whether you’re an experienced home cook or just starting out, the step-by-step process ensures success and satisfaction. Next time you crave seafood pasta, this Garlic Butter Scallop Fettuccine will be your go-to recipe for a restaurant-quality meal in your own kitchen.
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Garlic Butter Scallop Fettuccine
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until just al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
- Pat the scallops dry with paper towels to ensure a nice crust. Season lightly with salt and pepper. Heat 2 tablespoons of butter over medium-high heat in a large skillet. When the butter is foaming, add the scallops in a single layer. Cook for about 2-3 minutes per side without moving them, allowing a golden crust to form. Remove scallops from the skillet and set aside.
- Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the scallops. Let it simmer for 2-3 minutes to reduce slightly.
- Lower the heat and stir in the heavy cream. Let the sauce simmer gently until it thickens, about 3-4 minutes. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet with the sauce. Toss gently to coat the pasta evenly, adding reserved pasta water as needed to loosen the sauce. Return the scallops to the pan to warm through for a minute or so.
- Remove from heat and sprinkle the chopped fresh parsley over the top. Serve immediately, savoring the luxurious flavors and tender textures.
Notes
- Pat scallops dry to get a perfect sear and avoid steaming.
- Cook garlic gently to bring out sweetness without bitterness.
- Reserve pasta water to adjust sauce consistency perfectly.
- Use freshly grated Parmesan for better melting and flavor.
- Add parsley at the end to brighten flavors and balance richness.
