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Scallops Alfredo

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Nothing says romance like delicious pan-seared scallops!

Scallops are often perceived as being “easy to mess up,” but that could not be further from the truth. With salt, pepper and a touch of olive oil, you can prepare perfectly cooked scallops on your own stovetop without any hassle.

Paired with penne, asparagus, garlic, peas and a creamy homemade Alfredo sauce, this seafood pasta is fitting for an elegant date night at home.

Scallops Alfredo

Scallops Alfredo


  • 1 lb. Heinen's artisan organic penne pasta
  • 5 Tbsp. Heinen's olive oil
  • 8 oz. fresh sea scallops
  • 1 bunch asparagus, cut into 2-inch pieces
  • 3 garlic cloves, finely minced
  • 2 cups Heinen's heavy cream
  • 1 cup Heinen's grated 24-month aged Parmigiano Reggiano
  • ½ cup peas
  • Salt and pepper, to taste


  1. Cook the pasta in a pot of boiling salted water according to the package instructions. Drain and rinse under cool water until chilled.
  2. Transfer the pasta to a bowl and mix in 2 Tbsp. of olive oil. Set aside.
  3. Season the scallops on both sides with salt and pepper.
  4. Add 3 Tbsp. of olive oil to a large saucepot over medium-high heat.
  5. When the oil begins to lightly smoke, add the scallops. Cook them for 1-2 minutes per side, or until well browned.
  6. Remove the scallops and add the asparagus and garlic. Cook for 1-2 minutes, then add the heavy cream and cheese. Bring to a boil and cook for 4-6 minutes, or until the mixture is thick.
  7. Add the peas, then stir in the cooked pasta along with salt and pepper to taste.
  8. Serve with the scallops.
  9. Finish with parmesan cheese and chopped parsley, if desired.

Scallops Alfredo

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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