Ginger Scallops Alfredo – a delicious recipe with fettucine, butter, heavy cream, fresh grated Parmesean, ginger cubes, green onions. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Prepare sauce: In a pan large enough to hold all the ingredients: melt butterover low heat ADD slowly the barely whipped cream stirring contiuously witha wooden spoon until slightly reduced Add, slowly the grated cheese,pinch of nutmeg,salt. Turn off heat. Add diced crystallized ginger. Gently stir. Add 4-6 finely chopped green onion with some of the green part.
2
Cook pasta to al dente. Drain and add to sauce.
3
In another pan melt 2-3 tablespoon butter or olive oil over medium high heat. Add scallops and saute until opaque - about 4-6 minutes [little ones take very little time]. Remove from heat and add to sauce. Add drained fettucine to sauce. Turn into a warmed serving bowl or put directly into individual bowls.
385
kcal
Calories
40
g
Fat
2
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8-16 oz. fettucine, 4 tablespoon butter or olive oil, 8 oz heavy cream 1 pinch nutmeg, 1/2 cup fresh grated Parmesean & or Romano cheese, and more.
Yes, Ginger Scallops Alfredo falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
