Tuscan Scallop Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

scallops

🥗Healthier: shrimp

💰Cheaper: canned tuna

Shrimp provides a similar texture, while canned tuna is more economical.

Boil 1 pound of fettuccine according to the package instructions, then drain and rinse under cool water.

Transfer the fettuccine to a bowl and add olive oil to prevent sticking; mix until combined and set aside.

Pat 1 pound of fresh scallops dry with a paper towel and remove the side muscle from each scallop.

Generously season each scallop with salt and fresh cracked black pepper and set aside.

In a hot sauté pan, add olive oil until smoking, then add the scallops, ensuring they have room to sear and not steam.

Add 1 teaspoon of unsalted butter to the pan with the scallops.

Cook the scallops for 1.5 to 2 minutes, then flip and cook for an additional minute.

Remove the scallops from the pan and set them aside.

Add more olive oil to the pan along with diced onion and sliced cremini mushrooms; cook for 3 to 4 minutes on high heat until browned.

Add 1 finely minced garlic clove to the pan and cook for about 1 minute.

Deglaze the pan with white wine, cooking until the wine is almost completely absorbed.

Add 2 cups of heavy whipping cream to the pan and cook down until it becomes very thick, like an alfredo sauce.

Stir in sun-dried tomatoes and packed baby spinach; the spinach will wilt down as it cooks.

Add the cooked fettuccine to the sauce and season everything with salt and fresh cracked black pepper.

Using tongs, mix everything together until completely combined; if the mixture is too thick, add a little hot pasta water to loosen it.

Serve the pasta in a bowl and top with the perfectly seared scallops; optionally garnish with fresh chopped basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens