Recipe

Bay Scallops Alfredo

Ingredients
9 oz. pkg. Kowalski's Fresh Egg Fettuccine (from the Dairy Department)
16 oz. Kowalski's Signature Fresh Alfredo Sauce (from the Dairy Department)
2 tsp. Kowalski's Extra Virgin Olive Oil
1 lb. fresh bay scallops, rinsed and patted dry
- freshly grated Parmesan cheese, to taste
- chopped fresh Italian parsley or basil, to taste
Directions
  1. In a large pot of salted water, cook noodles according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ½ cup of pasta cooking water from the pot and reserve.
  2. While pasta cooks, heat sauce in the microwave or on the stovetop until very hot.
  3. In a large skillet, heat oil over medium-high heat until shimmering but not smoking.
  4. Add scallops to the pan; sauté until scallops just turn opaque (about 2 min.).
  5. Remove scallops from pan.
  6. Drain pasta.
  7. In an extra-large mixing bowl, combine pasta, hot scallops and warmed sauce; stir, adding hot reserved pasta water a bit at a time as needed until sauce reaches desired consistency.
  8. Serve immediately, garnishing individual servings with cheese and herbs.

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