Bay Scallop Alfredo



  • 1 lb Pacific Seafood Bay Scallops
  • 1 lb Fettuccini
  • 2 tbsp Butter
  • ½ cup Shallots, minced
  • ½ cup Dry White Vermouth
  • 2 cups Heavy Cream
  • 1 ½ cups Parmesan Cheese, shredded, reserve ½ cup for garnish
  • 1/3 cup Fresh Parsley, chopped
  • Pinch of Nutmeg
  • Salt and Pepper to taste


  1. Prepare pasta according to package instructions.
  2. In a large sauté pan, over medium heat, sauté shallots with butter until tender. Increase heat to high. Add wine and cream and bring to a gentle boil for 2 minutes. Reduce heat and slowly add cheese, stirring constantly until well blended. Add Bay Scallops, cooking only until heated through, 4 to 6 minutes. Season with nutmeg, salt and freshly ground black pepper.
  3. Toss hot pasta with sauce and garnish with fresh chopped parsley and reserved Parmesan cheese.