scallops alfredo with spicy charred broccolini
Dudes and dudettes, let’s invite some fancy into our weeknight meal plans and make some Scallops Alfredo with Spicy Charred Broccolini.
I’m really surprised how long it took me to think of creating an alfredo dish for VE. Probably because I don’t often make such luscious dinners, but for some reason – likely an overabundance of parmesan in the fridge – alfredo just spoke to me. Maybe in Italian. I don’t quite recall.
The charred broccolini really makes this special to me. For one, broccolini, or baby broccoli, isn’t as often used in home cuisine and I think it should be just because it offers an extra layer of crunch normal broccoli does not. Sidebar: I find it odd that baby broccoli is baby broccoli yet the stalks are larger than normal broccoli. Perhaps because normal broccoli in its natural form is a big tree before the branches are shaved and bagged. Still, though.
The pasta alfredo base is super easy, just a garlicky butter roux, milk, and parmesan cheese. So long as the heat remains low and gentle after the initial incorporation, the sauce can hang out while the rest of the dish comes together. Just be sure to stir it every so often.
Once the sauce is set, cook your choice pasta, a long cut like fettuccine (traditional) or linguine (rebellious). Reserve about 1/4 cup of the pasta cooking water, then toss your noodles into the alfredo sauce until thick and coated. If the noodles get too dry or lose some of the creaminess, add a bit of pasta water and stir. Remember: low low low heat now.
Successful searing requires VERY dry scallops. Get as much liquid off the surface as possible. I typically let the scallops sit on a paper towel lined plate, with paper towels atop as well, for several minutes while I prepare other components of a meal. Right before salting, I blot the tops until I’m satisfied at the removal of excess liquid. Salt and pepper the top, then place in a melange of very hot butter and olive oil with the salted side facing down. Salt and pepper the other side as they sear, then flip and finish them off.
The broccolini drops straight into the same pan with a touch of red pepper flakes to flavor. The hot pan, remnant butter and oil, and a few minutes yield a crispy and crunchy stalk that’s far from soggy yet perfectly snappy in your bowl.
Weeknight, date night, late night, whichever, Scallops Alfredo with Spicy Charred Broccolini is there for you. Who can resist buttery, cheesy noodles?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
More pasta, please:
Spicy Butternut Squash Alla Vodka Pasta with Garlicky Breadcrumbs
One Pot Cheesy Broccoli Pesto Pasta Bake
Ingredients
- 8 tbsp butter, divided
- 4 cloves garlic, minced
- 1/4 cup all purpose flour
- 2 1/2 cups whole milk, oat milk, or heavy cream
- 2 cups shredded parmesan cheese
- 2 lbs sea scallops
- 1 lb fettuccini
- 1 bunch broccolini (also called baby broccoli)
- 1/2 tsp red pepper flakes
- kosher salt and pepper
Instructions
- Pat scallops dry. Season both sides with salt and pepper. Set aside.
- Make your alfredo sauce. Melt 6 tbsp butter over medium heat. Add garlic and cook until golden and fragrant, about 2-3 minutes. Vigorously whisk in flour until no longer clumpy. Slowly stream in milk, whisking constantly. Heat mixture gently until slightly thickened, about 2-3 minutes more, then stir in parmesan cheese. Season with salt and pepper. Lower heat to the lowest setting possible on your stovetop. Cover and keep warm, stirring occasionally, as you prepare the rest of the meal.
- Bring a large pot of salted water to a boil. Cook fettuccini according to package directions. Reserve 1/4 cup of the cooking liquid before draining. Toss pasta in pan with alfredo sauce. Cover and keep warm.
- Prepare a plate with a layer of paper towels. Heat 1 tbsp butter and olive oil over medium-high heat until almost smoking. Carefully add scallops and seat 1 minute 30 seconds to 2 minutes. Flip scallops and swirl remaining tablespoon of butter around the pan. Sear opposite side for an additional 1 minute 30 seconds. Remove to the plate with paper towels.
- To the same skillet, toss in broccolini and char for 2 minutes on one side, then flip and cook 2 more minutes. Toss with red pepper flakes, salt, and pepper.
- To plate, divide stalks of broccolini amongst 6 plates. Top with swirls of fettucini alfredo, then top with sea scallops. Serve with additional parmesan and fresh thyme sprigs, as desired.
