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Nutrition Facts
Serving Size 314 g
(Approx. 4 Servings)
Amount Per Serving
Calories 580 Calories From Fat 260
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 17 g 85%
Trans Fat 1.0 g
Cholesterol 100 mg 33%
Sodium 370 mg 15%
Total Carbohydrate 54 g 18%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 22 g
Vitamin A 20% Iron 15%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Salt Block Seared Scallops with Alfredo
Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 h 20 m
4  People


Recipe makes 4 Servings

1 Tbsp salted butter
2 Tbsp shallot, chopped
1/4 Tsp kosher salt
1/4 Tsp black pepper
1/3 cup(s) white wine
1 cup(s) heavy cream
1/3 cup(s) grated Parmesan
9 Oz Atlantic sea scallops
9 Oz Buitoni Fettuccine, prepared according to package instructions
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Prepare heating salt block according to package instructions. (If this is your first time using the salt block, this could take about 30 minutes.)
In a medium-low sauté pan over medium heat, sauté butter and shallot until shallot is translucent and starts to brown, about 4 minutes. Season with a pinch of salt and pepper.
Add white wine and reduce until about 1 tablespoon remains in pan, about 5 minutes.
Add cream and Parmesan. Stir a few minutes then allow to reduce for a few minutes. Once thickened, set aside.
Season scallops with a pinch of salt and pepper.
Once salt block is hot, place scallops on block, without allowing them to touch. Sear 1.5 to 2 minutes per side or until a golden brown crust appears. Remove from salt block.
Serve about .25 cups of sauce (per serving) over pasta and top with scallops.
Chef's Note: Garnish with parsley, green onion or try adding mushrooms to alfredo sauce.


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