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Scallop Alfredo with Pumpkin

This scallop alfredo with pumpkin is made with creamy, delicious pumpkin and Parmesan pasta sauce, fettuccine noodles, and seared sea scallops.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 people
Calories: 833 kcal
Course: Main Course
Cuisine: Italian , American

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)

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil, and cook fettuccine about two minutes LESS than the package directions call for.
  2. 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.
  3. 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.)
  4. 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.
  5. Add the reserved bell peppers to the pasta, and toss to incorporate.  Remove pasta from heat, and cover to keep it warm.
  6. 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.
  7. 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.
  8. 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

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

% 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.