Seared Scallop Alfredo - total time 30 minutes

Several years ago, we went to Fisherman's Wharf for dinner (I think it may have been my birthday, I can't remember).  What I do remember about the meal was getting scallops for the first time ever.  I'm still not completely sure what they are from this Wikipedia answer... kind of looks like it should taste like an oyster or clam, but scallops are definitely better.

Back to the meal... it was like $30 for a couple scallops!  I mean they were good... like, melt in your mouth like butter good... but that's about $7 per scallop!

It's not like scallops are hard to cook either.  In fact, there one of the fastest, simplest things I cook.  All you need is some melted butter, a pan, and some scallops.  This recipe is fully from scratch (some times I "cheat" and use a jar of alfredo) and costs about $10-12 for 3-4 servings.  That's like 50 cents per scallop and you get pasta with it.  If that isn't proof that you can save money cooking at home, then I don't know what is!

There are zero veggies in this dish, so be sure to pair it with a salad or steamed broccoli for a complete meal (get your greens in!).  :)


1 lb. scallops (sea or bay)
3 tbsp butter, divided
1 cup cream
1 small onion, minced
3 garlic cloves, minced
6-8 oz linguine noodles
salt and pepper

1.  Melt 1 tablespoon of butter in medium pot and saute onions an garlic for about 2 minutes.  Slowly add in room temperature cream, salt, and pepper and simmer.
2.  Cook noodles according to package.
3.  Melt 2 tablespoons of butter in a pan over medium-high heat. Pat scallops dry with a paper towel.  Add scallops to pan.  Cook for about 4 minutes per side.
4.  Drain cooked noodles and add to cream sauce (adding the noodles will thicken the sauce).  Place noodles on plate and top with scallops.

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