Protein Pasta Alfredo with Seared Scallops

Protein Pasta

Protein Pasta Alfredo with Seared Scallops

Pescanova teamed up with the chefs from Noodle Worship and Surf No Turf for their creation of this luscious, creamy Alfredo dish. They’ve paired our protein pasta with a delectable, classic, cheesy Alfredo sauce and rich, buttery scallops to ensure comfort in every bite!

Watch their recipe video.

View our Garlic Basil Protein Pasta made from Wild Alaska Pollock.

Compartir en:
30 min
  1. Bring a large pot of salted water to boil over high heat.
  2. Add butter and cream to a large skillet.
  3. Simmer over low heat for 2 minutes.
  4. Whisk in garlic, Italian seasoning, salt and pepper for 1 minute.
  5. Whisk in Parmesan cheese until it is melted.
  6. Add Pescanova Protein Pasta to pot of sauce, heat until warmed through gently tossing until coated through
  7. Keep warm over very low heat.
  8. Heat olive oil in a frying pan over medium/high heat.
  9. Pat scallops with a paper towel to dry them up. Season both sides of the scallops with salt and pepper. Once oil is sizzling, add in the scallops and sear both sides for 2-3 minutes or until a nice golden crust is formed. Remove the scallops and place on a plate.
  10. Reduce heat on skillet to medium low. Wait about 1 minute then add in the butter. Once the butter is fully melted, add in the lemon juice and the 1½ tbsp garlic. Mix around for about 1 minute, ensuring the garlic does not burn. Remove from the fire and spoon the sauce over each of the scallops on the plate.
  11. Add the fettuccine alfredo to the plates and top each plate with scallops.
  12. Serve
3 comensales 3 comensales 3 comensales
Recipe for 3 people


Alfredo Sauce

  • 1/2 cup butter
  • 1 1/2 cups heavy whipping cream
  • 2 teaspoons garlic minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups freshly grated Parmesan cheese

Fettuccine & Scallops

  • 1 bag Pescanova Garlic Basil Protein Pasta
  • 1lb Scallops (can use shrimp instead if desired)
  • 2 tablespoons of olive oil
  • 1 1/2 Tablespoons of garlic mince
  • 2 tablespoons of lemon juice
  • 3 tablespoons of unsalted butter
  • Salt and pepper to taste