When I feel like eating fettuccine, I always make it with an alfredo sauce. There’s just something about the creamy sauce that makes my tummy rumble. I miss Whole Foods; the cheese and deli meat selections in Hong Kong western supermarkets do not compare to that of WFM.
I couldn’t decide what meat I wanted to put – bacon? Nah. Prosciutto? Nah. Lardons? Nah. Shrimp? Nah. Clams? Nah. Scallops? OK! I have to eat meat or else I would die… I couldn’t find good quality colossal scallops and the fresh scallops at the wet markets were either too expensive or farmed. So I found some bay scallops from Canada. The presentation would have looked better if I had used colossal scallops… oh well, next time.
[100% organic & bay scallops from Canada]
- ¼ cup butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1½ cup Parmesan, cheese, freshly grated
- 2 TBS flat-leaf parsley, chopped
- 1 cup pasta water
- Salt & pepper
- 1 TBS butter
- 1 TBS olive oil
Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook pasta short 1 minute of al dente. Remove pasta from hot water and rinse with cold water to stop the cooking process.
Heat a large pan over medium heat and melt ¼ cup butter. Add the garlic and cook for 2 minutes then add pasta to the pan. Pour cream and cheese over the pasta and season with salt & pepper. Toss to completely coat the pasta and cook for another 3 minutes. Add the parsley and let pasta stand for 5 minutes until the sauce thickens (add some pasta water if you want a runnier sauce).
In another pan over high heat, melt the 1 TBS butter and olive oil. Season the scallops generously with salt and pepper, then sear them (for instructions on how to sear scallops, click here).
Serve seared scallops over tossed pasta.