Pappardelle Alfredo
I got this fun pasta at Trader Joe’s a couple of years back and have been saving it for Halloween-time and just always forget that I have it.
I decided to just make a super quick and simple alfredo sauce that is so good and then add pan-seared scallops for the protein. This alfredo sauce is honestly 10/10- so delicious and takes no time to make.
Enjoy & Happy Belated Halloween!
Some Cooking Essentials:
9 Qt Dutch Oven
Shun Cleaver
All Clad Measuring Cups
Pyrex Glass Cups
All-Clad 4 Quart
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Pappardelle Alfredo
Yield: 4-6
Ingredients
Pasta
- 8 oz Pappardelle pasta
- 2 cups heavy cream
- 1/2 cup butter (I use salted)
- 4 large garlic cloves, minced
- 2 cups parmesan, grated
- Parmigiano Reggiano for grating on top
Scallops
- Sea Scallops- however many you’re wanting, I had 8
- 2 tablespoons butter (I prefer salted)
- 2 tablespoons olive oil
- 3 tablespoons flour, on a small plate
- salt & pepper
Instructions
Pasta
- In a large pot, bring heavily salted water to a boil.
- Add in pasta and cook until al dente.
- In a large pan, melt butter on medium heat. Once melted, add in garlic and cook until fragrant, about 2 minutes.
- Whisk in heavy cream until combined.
- Stir in 2 cups of grated parmesan until combined and let cook until it starts to get melty.
- Add in salt and pepper to taste.
- Add in pasta directly from the pasta water instead of straining and gently toss until the pasta is thoroughly and evenly coated.
- Add pasta to plate, grate parmigiano reggiano on top.
Scallops
- Pat the scallops dry with paper towels to remove excess moisture. This helps achieve a nice sear. Generously sprinkle both sides of the scallops with salt and pepper and then lightly roll them in flour. Set aside.
- In a medium pan or cast-iron pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. The combination of butter and oil prevents the butter from burning.
- Once the butter is melted and the pan is hot, carefully add the scallops to the pan. Ensure there is some space between each scallop to allow for even cooking. Avoid overcrowding the pan, as this can result in steaming instead of searing.
- Cook for 1-2 minutes on each side, or until they develop a golden-brown crust. Tilt the pan and use spoon to baste the butter/oil mixture over the scallops until your desired doneness.
- Remove the scallops from the pan once they are cooked. Overcooking can lead to a rubbery texture.
