Scallop Alfredo with Pumpkin
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
2 people
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Calories
833 kcal
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Course
Main Course
Scallop Alfredo with Pumpkin
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This scallop alfredo with pumpkin is made with creamy, delicious pumpkin and Parmesan pasta sauce, fettuccine noodles, and seared sea scallops.
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Ingredients
Pasta:
- 4 ounces fettuccine
- 1 tablespoon butter
- ½ cup milk
- ⅓ cup heavy cream
- ¾ cup Parmesan cheese, freshly shaved
- 1 cup pumpkin puree
- 1 tablespoon olive oil
- 1 sweet bell pepper, julienned
Scallops:
- 1 tablespoon butter
- 7 ounces sea scallops (3-5 per person, depending on the size of scallops)
- ¼ teaspoon ground cayenne Double for spicier scallops
- Pinch salt
- 6-8 leaves fresh basil, chopped (optional)
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Instructions
- Bring a large pot of water to a boil, and cook fettuccine about two minutes LESS than the package directions call for.
- Meanwhile, in a large saucepan or wok, heat butter over medium heat until it melts. Then, whisk in the milk and cream. Next, add the Parmesan, and continue to whisk until it melts. Add the pumpkin, and stir again.
- In a large, heavy-bottomed pan (like a cast iron pan), heat olive oil over medium-high heat. When the oil begins to shimmer, add bell peppers and sauté for 2-3 minutes until softened. Set peppers aside. (You'll use the same pan to cook the scallops.)
- About 2 minutes before the fettuccine is al dente (or, 1-2 minutes before it's perfectly cooked), remove the pasta from the water with a pasta spoon, shake off excess water, and drop the pasta straight into the pumpkin sauce. Toss the pasta into the sauce to coat the pasta. If the sauce seems too thick, add a little of the pasta water (a tablespoon at a time), until the sauce will evenly coat the pasta.
- Add the reserved bell peppers to the pasta, and toss to incorporate. Remove pasta from heat, and cover to keep it warm.
- In the heavy-bottom pan used to sauté the bell pepper, add 1 TB butter, and raise heat to medium-high. If the butter begins to smoke, lower the heat slightly.
- Pat the scallops dry, sprinkle lightly with salt and cayenne. Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.
- Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.
Notes
- Recipe variations: For a lower calorie meal, use all 2% milk instead of milk and cream, but the sauce will be thinner.
Nutrition Information
Show Details
Calories
833kcal
(42%)
Carbohydrates
62g
(21%)
Protein
38g
(76%)
Fat
48g
(74%)
Saturated Fat
25g
(125%)
Cholesterol
187mg
(62%)
Sodium
1153mg
(48%)
Potassium
882mg
(25%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
22665IU
(453%)
Vitamin C
81.8mg
(91%)
Calcium
596mg
(60%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 833 kcal
% Daily Value*
| Calories | 833kcal | 42% |
| Carbohydrates | 62g | 21% |
| Protein | 38g | 76% |
| Fat | 48g | 74% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 187mg | 62% |
| Sodium | 1153mg | 48% |
| Potassium | 882mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 22665IU | 453% |
| Vitamin C | 81.8mg | 91% |
| Calcium | 596mg | 60% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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