Best 8 Alfreds Scallop Butter Sauce Recipes

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Alfredo's scallop butter sauce is a rich and flavorful sauce that is perfect for seafood dishes. It is made with a base of butter, cream, and Parmesan cheese, and it is flavored with garlic, shallots, and white wine. The sauce is typically served over scallops, but it can also be used with other seafood, such as shrimp or lobster. This creamy and decadent sauce is sure to impress your guests, and it is easy to make at home with just a few simple ingredients.

Let's cook with our recipes!

SCALLOPS ALFREDO



Scallops Alfredo image

Make and share this Scallops Alfredo recipe from Food.com.

Provided by lazyme

Categories     < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces sea scallops
1 1/3 cups light cream or 1 1/3 cups milk
3 tablespoons parsley, snipped
1 tablespoon cornstarch
1/4 teaspoon pepper
1 tablespoon cooking oil
3 garlic cloves, minced
6 ounces spinach fettuccine or 6 ounces fettuccine, cooked and drained
1 large tomatoes, cut into wedges
1/2 cup parmesan cheese, shredded
parmesan cheese (optional)
parsley sprig (optional)

Steps:

  • Thaw scallops, if frozen.
  • Cut any large scallops in half; set aside.
  • For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
  • Set aside.
  • Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
  • Preheat over medium-high heat.
  • Stir-fry garlic in hot oil for 15 seconds.
  • Add scallops to the hot wok.
  • Stir-fry about 2 minutes or till scallops turn opaque.
  • Push scallops from the center of the wok.
  • Stir sauce.
  • Add sauce to center of wok.
  • Cook and stir till thickened and bubbly.
  • Cook and stir 2 minutes more.
  • Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese.
  • Stir all ingredients together to coat with sauce.
  • Cook and stir for 1 to 2 minutes more or till heated through.
  • Serve immediately.
  • Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
  • Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341 mg sodium, 496 mg potassium.

Nutrition Facts : Calories 412.4, Fat 18, SaturatedFat 8.7, Cholesterol 101.4, Sodium 378.6, Carbohydrate 35.2, Fiber 0.7, Sugar 1.5, Protein 27.2

SCALLOPS ALFREDO



Scallops Alfredo image

When Georgia Stott of New Glarus, Wisconsin went back to school while still working full-time, fast-fixing recipes became a "necessity of life," she recalls. Here, the self-described "hard-core recipe addict" shares a speedy seafood supper. TIP: "Try substituting other seafood or herbs to suit your tastes," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1/2 pound sea scallops
1/2 pound sliced fresh mushrooms
1/2 cup chopped green onions
1 tablespoon butter
1 jar (15 ounces) Alfredo sauce with mushrooms
Hot cooked angel hair pasta

Steps:

  • In a large skillet, saute the scallops, mushrooms and onions in butter for 4-6 minutes or until scallops are firm and opaque. Stir in Alfredo sauce. Cover and cook for 2-3 minutes or until heated through. Serve with pasta.

Nutrition Facts : Calories 220 calories, Fat 16g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 999mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

ALFRED'S SCALLOP-BUTTER SAUCE



Alfred's Scallop-Butter Sauce image

Alfred Portale, chef and part-owner of the Gotham Bar and Grill in New York City, created this sauce to accompany his Diver Scallops with Vegetable Ragout and Osetra Caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 1/2 cup

Number Of Ingredients 6

Muscle flaps from 12 diver-harvested sea scallops, or 1 large sea scallop, coarsely chopped
1/4 cup water
1/4 cup dry white wine
1/2 cup heavy cream
8 tablespoons (1 stick) unsalted butter, cut into pieces
Coarse salt and freshly ground white pepper

Steps:

  • Combine scallop scraps, water, and white wine in a small nonreactive saucepan. Set the pan over medium-high heat, and bring to a boil. Cook until the liquid has reduced by half, about 7 minutes.
  • Add cream; boil until liquid has reduced by half, about 10 minutes. Remove pan from heat, and whisk in the butter, piece by piece. Season with salt and pepper. Serve warm.

ALFREDO SAUCE WITH SHRIMP AND SCALLOPS RECIPE - (4.3/5)



Alfredo Sauce with shrimp and scallops Recipe - (4.3/5) image

Provided by DebCooks

Number Of Ingredients 10

1/2 c butter
8 oz cream cheese
1 c half and half
1/3 c Parmesan cheese
1 T garlic powder
pepper to taste
Cooked vermicelli or bow tie pasta
1 lb scallops
1 lb shrimp
Parmesan cheese

Steps:

  • In a medium saucepan melt butter. Once butter is melted, add the cream cheese, cut it into four pieces so it melts easier. Once the butter and cream cheese are mixed well, add the half and half, Parmesan cheese, and garlic powder. Sprinkle with pepper. Stir all together. Saute shrimp and scallop in butter. Top noodles with seafood and put Alfredo sauce over all. Sprinkle Parmesan cheese over top if desired.

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE



Bay Scallops with Garlic Parsley Butter Sauce image

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.

Provided by Chef John

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 13m

Yield 4

Number Of Ingredients 11

4 thick slices Italian bread, toasted
2 tablespoons butter
1 ½ tablespoons olive oil
1 ½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
4 cloves garlic, minced
½ cup white wine
2 tablespoons lemon juice
¼ cup chopped fresh flat-leaf parsley
4 tablespoons cold butter, cut into cubes
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
  • Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
  • Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
  • Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
  • Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
  • Spoon scallops over buttered toast and serve immediately.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g

BUTTERY ALFREDO SAUCE



Buttery Alfredo Sauce image

This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese.

Provided by Crystal R. Ward

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 cup unsalted butter
1 ½ tablespoons minced garlic
1 tablespoon all-purpose flour
4 cups heavy cream
¼ cup whole milk
8 ounces freshly shredded Parmesan cheese
2 ounces shredded fontina cheese
½ teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.

Nutrition Facts : Calories 770.6 calories, Carbohydrate 6.2 g, Cholesterol 253.5 mg, Fat 77.3 g, Fiber 0.1 g, Protein 15.7 g, SaturatedFat 48.4 g, Sodium 735.5 mg, Sugar 0.6 g

BACON ALFREDO SCALLOPS AND FETTUCCINI



Bacon Alfredo Scallops and Fettuccini image

Scallops in a creamy Alfredo sauce and served with pasta. Given to me by a friend of mine about a year ago. Since then, I make this at least every couple of weeks because everybody loves it so much.

Provided by Peg 4

Categories     One Dish Meal

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb sea scallops
4 slices bacon
1 crushed garlic clove
1/4 cup white wine
1 cup alfredo sauce
1 pinch salt and pepper

Steps:

  • Start boiling the pasta.
  • Cook the bacon until crisp. Do not discard the bacon grease. Sprinkle the scallops with salt and pepper and add them to the pan with the bacon drippings. Sear them until they are a light brown color then remove them from the pan.
  • Add the garlic, wine, and Alfredo sauce to the same pan. Cook for about 2 minutes. Return the scallops to the pan and crumble bacon over them. Continue cooking for 2 more minutes.
  • Toss the fettuccine with the scallops and sauce and you're done.

Nutrition Facts : Calories 434.4, Fat 22.1, SaturatedFat 7, Cholesterol 105.9, Sodium 745.4, Carbohydrate 6.9, Sugar 0.3, Protein 43.5

FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS



Fettuccine Alfredo with Scallops and Peas image

Is there such a thing as too much deliciousness all on one plate? We put the question to the test with this Fettuccine Alfredo with Scallops and Peas.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 Tbsp. oil
1/2 lb. small scallops
1 cup peas, cooked
1/4 cup (1/2 stick) butter
1/2 cup light cream
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pkg. (9 oz.) refrigerated fettuccine, cooked, drained

Steps:

  • Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas.
  • Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
  • Place pasta in large bowl. Add scallops, peas and sauce; mix lightly.

Nutrition Facts : Calories 500, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 90 mg, Sodium 930 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 4 g, Protein 27 g

Tips:

  • Use fresh scallops. Frozen scallops can be used, but fresh scallops will give your sauce a more delicate flavor and texture.
  • Sear the scallops properly. Searing the scallops gives them a nice golden brown color and helps to develop their flavor.
  • Don't overcook the scallops. Overcooked scallops will be tough and rubbery.
  • Use a good quality white wine. A dry white wine is best for this sauce.
  • Reduce the wine and cream. Reducing the wine and cream will help to concentrate their flavors.
  • Add the butter at the end. Adding the butter at the end will help to create a smooth and creamy sauce.
  • Season the sauce to taste. Salt and pepper are the basic seasonings for this sauce, but you can also add other herbs and spices to taste.

Conclusion:

Alfredo's Scallop Butter Sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for seafood, pasta, and vegetables. The sauce is also relatively easy to make, so it's a great option for busy weeknight meals. With its rich and creamy flavor, Alfredo's Scallop Butter Sauce is sure to be a hit with your family and friends.

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