Wednesday, September 1, 2010

Homemade Fettuccine Alfredo with Scallops

Fettuccine Alfredo is one of those dishes that has been overused and basterdized all over the place. The truth is, it is simply butter, parmesan cheese, salt and pepper. That's it, that simple, and when prepared like that, incredibly good.

I like to make it with homemade noodles so that the noodles take center stage and are not overshadowed with a heavy red or cream sauce. The butter coats the noodles (don't skimp on the amount, it's what makes the dish) and the cheese sticks to the butter like a light kiss. The salt and pepper make each individual ingredient pop and I think there is no better comfort food.

I have served it plain - just pasta and sauce - but my dining companion was in the mood for some seared scallops, so they were added along with some basil for some flair. Delicious!
I'm sending this to Ruth of Once Upon a Feast, Every Kitchen Tells Its Stories, founder and this week's host of Presto Pasta Nights. The roundup will be posted on Friday, so send an entry by Thursday to ruth (at) 4everykitchen (dot) com if you want to participate.

Homemade Fettuccine Alfredo with Scallops

batch of homemade pasta (2 eggs plus 2 1/3 cups flour and 1 tablespoon milk makes enough for 2)
8 tablespoons butter, softened to room temperature
1 cup freshly grated parmesan
basil for garnish
4-5 scallops per diner
1 tablespoon olive oil

Make pasta and cut into strips; allow to dry no more than 5 minutes.

In cast iron or non-stick pan heat olive oil until almost smoking; pan sear scallops 2-3 minutes per side, depending on size of scallops. Remove from pan and place in warm stove until pasta is done.

Cook pasta in boiling salted water until al dente, 2-3 minutes after water returns to a boil once pasta is in water. Drain and return to pot and add butter and toss and swirl to allow it to melt. Add cheese and toss to coat and melt. Add salt and pepper to taste. Place scallops on top and garnish with fresh basil.


Recipes currently inspiring me:

Raw Zucchini Pasta in Vegan Curry Cream Sauce at Gluten Free Goddess
Arabic Cream Filled Pastries at An Edible Mosiac
Salted Caramel Walnut Brownies at Ladyberd's Kitchen

1 comment:

Sophie said...

Before i went gluten free, I made fresh egg pasta from time to time,..There is nothing better then that!

I also love scallops! This pasta dish looks great & real flavours are in here!

MMMMMMMMM,..A lovely meal that is best enjoyed with a loved one!