Name: Copycat Red Lobster Scallops Linguine Alfredo (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: Italian-American
Ingredients: 1 pound Sea Scallops-large; 1 tbsp Olive Oil; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1 pound Linguine; 1/2 cup Butter-unsalted; 2 cloves Garlic-minced; 2 cups Heavy Cream; 1/2 cup Parmesan Cheese-grated; 1/4 tsp Nutmeg; 1/4 tsp White Pepper; 2 tbsp Parsley-chopped

Recipe tier

Scallops
1 pound 450 g Sea Scallops-large
1 tbsp 15 mL Olive Oil
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
Pasta
1 pound 450 g Linguine
Sauce
1/2 cup 115 g Butter-unsalted
2 cloves 6 g Garlic-minced
2 cups 475 mL Heavy Cream
1/2 cup 55 g Parmesan Cheese-grated
1/4 tsp 1.25 mL Nutmeg
1/4 tsp 1.25 mL White Pepper
Garnish
2 tbsp 30 mL Parsley-chopped

Equipment

Large pot
Large skillet
Colander

Instructions

🎙️ Cook with voice coach

Cook Linguine according to package directions. Reserve 1 cup of pasta water before draining.
Season Scallops with Salt and Black Pepper.
Heat Olive Oil in a large skillet over medium-high heat. Sear Scallops for 2-3 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Stir in Parmesan Cheese, Nutmeg, and White Pepper until the cheese is melted and the sauce is smooth.
If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
Add cooked Linguine and Scallops to the sauce. Toss to coat.
Garnish with Parsley and serve immediately.