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
- In a large pot of salted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop about ½ cup of pasta cooking water from the pot and reserve.
- While pasta cooks, heat sauce in the microwave or on the stovetop until very hot.
- In a large skillet, heat oil over medium-high heat until shimmering but not smoking.
- Add scallops to the pan; sauté until scallops just turn opaque (about 2 min.). Remove scallops from pan; set aside.
- Drain pasta.
- 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.
- Serve immediately, garnishing individual servings with cheese and herbs.
