Fettucini Alfredo with Pan Fried Scallops and Prawns

My boyfriend has gone away for a week and whenever he's away I take the opportunity to eat as much seafood as I can since he's not a big fan. I know...crazy right? But shellfish is not commonly used in the cuisine of many Eastern European countries of course (many land locked countries). However! it's only a matter of time before I eventually convert him, heh heh!


This seafood indulgence has to be one of my favourites. Mix a creamy sauce, pasta and shell fish and I am in heaven!!
Another reason this is such a treat for me is because scallops cost and arm and a leg here in the UK. I think it might even be the first time I've had them since living here....over 5 years is way too long!

(FEEDS 2 PEOPLE)
200g fresh fettucini noodles
4 large fresh trimmed scallops
8 raw large king prawns (shelled and devained)
1 cup double cream
1 spring onion (chopped)
4 garlic cloves (crushed)
4-5 tbsp unsalted butter
2 tbsp olive oil
Couple pinches of nutmeg
1 cup parmesan shavings
Salt and pepper to taste

Instructions:
ALFREDO SAUCE
- Melt butter in a saucepan, add 1/4 of the crushed garlic and the spring onion. Saute for a minute on a low-medium heat, but be careful not to allow the garlic to burn. Keep strring.
- Pour in the double cream and allow to bubble slightly. Once starting to bubble turn down the heat and add the parmesan and nutmeg. Stir until cheese has metled. Stir in salt and pepper to taste. Cover and set aside

SHELLFISH & PASTA
- Cook pasta as per instructions (Tip: water boils faster if it's salted). When pasta is cooked drain but reserve a little bit of the pasta water

- Melt 3 tbsp butter with the remaining of the crushed garlic cloves
- Cut a semi deep slice down the back of each prawn (this will butterfly the prawns when they cook
- In a bowl mix the scallops and prawns with the melted garlic butter. Allow to sit for a few minutes
- Heat olive oil in a pan and add scallops. Cook for 4 minutes on each side.
- When scallops are about 2 minutes from being done add the prawns. Cook prawns until they are pink, turning them over as necessary

DISH UP
- Mix sauce with the pasta. If necessary, add some of the reserved pasta water to loosen the pasta and sauce a bit. Divide up onto 2 plates and top with scallops and prawns. Yummm!!!!

I am also sharing this dish with the week's round up of Presto Pasta Night, hosted by Kait of Pots and Plots. Check it out and I'm sure you won't be disappointed with all the lovely pasta dishes being shared.