Scallop Fettucini
Creamy scallop fettuccini combines tender seafood with rich cream sauce, perfect for seafood lovers seeking comfort and elegance in a quick, flavorful meal.
Ingredients
Instructions
- Cook the fettucini according to package instructions and drain.
- In a large skillet, melt butter over medium heat.
- Add finely chopped onion and sauté until translucent.
- Add sea scallops and cook until they are opaque and tender.
- Stir in the condensed cream of shrimp soup, milk, and sour cream.
- Season with paprika and cook until the sauce is heated through.
- Toss the cooked fettucini with the sauce and scallops.
- Serve immediately garnished if desired.
Tips & Substitutions
For a lighter version, substitute half of the sour cream with Greek yogurt. If you prefer a different seafood, shrimp or crab can be excellent alternatives to scallops. Ensure the pasta is not overcooked to maintain its texture. For added flavor, consider incorporating garlic or fresh herbs like parsley. This dish pairs beautifully with Pasta With Steamed Veggies for a colorful meal.
Serving Suggestions
Serve the scallop fettuccini with a light side salad dressed with Italian Cheese Dressing for a refreshing contrast. A glass of white wine, such as Pinot Grigio, complements the dish beautifully. For a more substantial meal, consider pairing it with garlic bread or a vegetable medley.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of milk to loosen the sauce if needed. Avoid reheating in the microwave as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop Fettucini contains roughly 832 calories, with 13g protein, 99g carbohydrates, and 46g fat. It is an excellent source of vitamin A (107% of the Daily Value), iron (70% of the Daily Value), and calcium (42% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 611mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used, but ensure they are fully thawed and patted dry before cooking. This helps achieve a nice sear and prevents excess moisture from affecting the sauce.
What can I substitute for the cream of shrimp soup?
If you don't have cream of shrimp soup on hand, you can make a homemade version using cream, shrimp stock, and seasonings. Alternatively, cream of mushroom soup works well for a different flavor profile.
How can I make this recipe vegetarian?
To make this dish vegetarian, omit the scallops and use a vegetable-based cream soup, such as cream of mushroom or a homemade cashew cream. You can also add sautéed mushrooms or a medley of your favorite vegetables for added texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).