Scallop Alfredo with Pumpkin
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 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
Description
In this recipe, fettuccine is cooked just shy of al dente, then finished in a smooth sauce that begins with melting butter into milk and cream, followed by incorporating freshly shaved Parmesan cheese and pumpkin purée for a creamy, slightly sweet base. Sweet bell peppers are sautéed separately to soften and add mild sweetness and crispness to the dish.
Sea scallops are seasoned lightly with cayenne pepper and salt, then pan-seared in olive oil and butter, developing a slight crust while maintaining tenderness inside. The pumpkin sauce clings to the pasta, balancing the heat of the cayenne-seasoned scallops and the sweetness of the peppers. Basil leaves can be added for additional herbal freshness.
A variation suggested is substituting all dairy with 2% milk for a lighter version, though the sauce may be thinner. This dish works well for those wanting a fall-inspired twist on a classic Alfredo, pairing seasonal pumpkin with seafood.
Ingredients
Pasta:
- 4 ounces Fettuccine pasta
- 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, size dependent
- ¼ teaspoon cayenne pepper Double for spicier scallops, ground
- salt pinch
- basil leaves 6-8 leaves, fresh, chopped, optional
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
- For a lower-calorie version, use only 2% milk instead of milk and cream; note the sauce will be thinner.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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