Real Alfredo Sauce

I can’t believe I ever purchased pre-made Alfredo sauce. It’s so easy to make with only F-I-V-E ingredients and so much more delicious when it is homemade. Have you ever read the long list of ingredients on  bottled Alfredo sauce–more than half of which can’t be pronounced easily? After making it homemade, I could never go back!  I had a hankering for seafood and real alfredo sauce and decided to make Seared Scallops with Squash Noodles, Broccoli in Real Alfredo Sauce. I mentioned one of my favorite kitchen tools when I make Zucchini Spaghetti and it’s great for squash noodles too! I love using my spiral cutter! 

Yellow squash has the same nutritional profile as zucchini which includes Vitamin C, folate, potassium, magnesium, and manganese.  Squash is getting ready to be in full swing and and I picked up some first picks of beautiful squash last week from Signal Mountain Farm at the Chattanooga Market on Sunday.

I love seafood! Since my husband is allergic, I tend to have seafood for lunch. I try to keep the freezer stocked with my favorites: wild caught shrimp, scallops, Alaskan or Sockeye salmon and snapper.  Seafood makes for quick meals because it thaws out  quickly and requires minimal preparation or cooking to taste good.

I used scallops for this dish but you can use your favorite seafood or even chicken. If you can’t find wild caught scallops in a store near you, you can get fabulous wild Alaskan Scallops and other seafood from Vital Choice Wild Seafood and Organics shipped to your door. Here’s the recipe for this amazingly rich and delicious dish!

Ingredients

1. 4 yellow squash cut into noodles (1 per person. You can also use zucchini.)
2. 3-4 scallops per person
3. 2 tbsp unsalted butter
4. 2 cups of Broccoli florets

For Alfredo sauce

1. 1/4 cup of Unsalted Butter
2. 1 cup of heavy cream (You can use milk, but it would require about 1 tbsp on thickener like arrowroot powder, cornstarch or flour. But heavy cream just tastes better!)
3. 2 cloves Garlic, minced
4. 1.5 cups of Parmesan cheese, fresh grated (You can use a combo of cheeses. Romano and Asiago are nice to blend with Parmesan.)
5. Salt and pepper to taste

Instructions

1. Pat dry your scallops and season with sea salt.
2. Start your cast iron skillet on low heat so it will be ready to go once the alfredo sauce is ready.
3. In a separate pan, melt 1/4 cup butter over medium low heat.
4. While adding cream, whisk gently and continously.
5. Add in minced garlic.
6. Add the cheese a handful at a time while continuing to whisk to prevent separation.
7. Salt and pepper to taste.
8. Add in the squash noodles and broccoli florets and let them cook in the sauce while you work on scallops.
9. Turn the heat up on your cast iron skillet to medium.
10. Throw in 2 tbsp butter. You want this skillet really hot before you do this.
11. Put a few scallops flat side down in the pan. Don't overcrowd the scallops or otherwise you will be steaming them instead of searing them. Resist the urge to lift the scallop until a couple minutes have past. If it has that brown crust, flip it over. Let it cook for 1 more minute. Be careful not to overcook. It should be springy (not firm) to the touch and the inside should be translucent. Once the scallops are ready, plate your dish with squash noodles and broccoli with scallops atop. Be sure to ladle some Alfredo sauce and ring the dinner bell. Scallops can taste rubbery if left out too long so tell your dinner guests to start eating as the plates are ready.