All Recipes Best Recipe Seafood Shellfish Scallops

Ingredients

1 ½ (16 ounce) boxes dry fettuccine pasta 2 tablespoons butter 2 tablespoons chopped sun-dried tomatoes 2 tablespoons chopped fresh parsley 1 tablespoon minced garlic 1 teaspoon dried basil 2 pounds sea scallops 1 cup chopped mushrooms 3 green onions, sliced 2 (16 ounce) jars garlic Alfredo sauce (such as Catelli®)

Nutrition Info

816.3 calories carbohydrate: 74.4 g cholesterol: 122 mg fat: 39 g fiber: 3.4 g protein: 46 g saturatedFat: 15.1 g servingSize: - sodium: 1471.2 mg sugar: 7.1 g transFat: : - unsaturatedFat: : -

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Melt butter in a large skillet over medium heat. Cook and stir sun-dried tomatoes, parsley, garlic, and basil in the hot butter until browned, about 5 minutes. Add scallops in a single layer, cook until they release from the bottom of the skillet, 2 to 3 minutes per side. Transfer to a large plate.
Cook and stir mushrooms and green onions in the same skillet until lightly browned and tender, about 5 minutes. Pour in Alfredo sauce, cook, stirring often, until heated through, 5 to 10 minutes. Return scallop mixture to the skillet, stir until coated with sauce and warmed through, 2 to 3 minutes.
Serve sauce over fettucine.

8 servings

Christian's mom's fettuccine.