Scallops Fettucini
Creamy scallop fettucini with mushrooms, garlic, and spinach, infused with curry and parsley, perfect for a luxurious yet comforting seafood pasta dish.
Ingredients
Instructions
- Saute oleo, chopped onion, diced garlic, and sliced mushrooms in a deep skillet until vegetables are al dente.
- Make a white sauce by adding flour to the skillet, stirring until bubbly, then remove from heat.
- Gradually add milk, stirring well over low heat until the sauce thickens.
- Add scallops, parsley flakes, curry powder, salt, pepper, and cayenne pepper to the sauce.
- Heat slowly, stirring until scallops are cooked and sauce is thickened.
- Meanwhile, boil spinach fettucini as directed on the package.
- Serve the sauce over the cooked fettucini.
- Top with grated Romano or Parmesan cheese.
- Serve with tossed salad, garlic bread, and white wine.
Tips & Substitutions
For a creamier sauce, consider adding a splash of cream or a dollop of crème fraîche. If you don't have scallops, shrimp or chicken can be excellent substitutes. Fresh herbs can enhance the flavor, so feel free to replace parsley with basil or dill. When sautéing, ensure the heat is moderate to avoid burning the garlic, which can turn bitter.
Serving Suggestions
This Scallops Fettuccini pairs beautifully with a fresh tossed salad and garlic bread for a complete meal. For a touch of elegance, serve it with a glass of white wine, like Pinot Grigio. You can also consider adding a side of steamed vegetables for extra color and nutrition, complementing the creamy sauce.
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 if the sauce has thickened too much. Avoid microwaving, as it can cause the scallops to become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops Fettucini contains roughly 1268 calories, with 48g protein, 197g carbohydrates, and 58g fat. It is an excellent source of dietary fiber (384% of the Daily Value), iron (215% of the Daily Value), and vitamin A (199% of the Daily Value). Note that it is relatively high in sodium, at 1257mg per serving (55% 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, you can use frozen scallops. Just ensure they are completely thawed and pat them dry before adding them to the sauce. This will help achieve a better sear and prevent excess water from thinning the sauce.
What type of pasta works best with this sauce?
Fettuccini is a great choice, as its wide shape holds the creamy sauce well. However, you can also use linguine or even gluten-free pasta if needed. Just be sure to adjust the cooking time according to the package instructions for the best texture.
Can I make this dish vegetarian?
To make a vegetarian version, simply omit the scallops and consider adding sautéed vegetables like zucchini and bell peppers instead. You can also use a plant-based cream or a white sauce made with vegetable broth and non-dairy milk for a delicious alternative that fits well with vegetarian recipes.
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).