Cajun Scallop Alfredo Pasta

Sep 03, 2025 • Tom Jackson

This Cajun Scallop Alfredo is a bold twist on the classic creamy pasta dish. Sweet, meaty scallops are seasoned with Cattleman’s Grill Cajun Fusion and seared until golden on the Fusion Griddle. A rich Alfredo sauce builds in cast iron with roasted garlic olive oil, butter, smoked paprika, and Cattleman’s Grill Italiano, then finished with Parmigiano Reggiano and Pecorino Romano for an irresistibly smooth texture. Toss in tender bucatini, a pasta designed to soak up sauce inside and out, and garnish with charred red onions and fresh basil for layers of flavor in every bite. The balance of creamy, smoky, and spicy makes this dish perfect for seafood lovers who want something comforting yet vibrant. It’s a restaurant-quality plate you can bring to the backyard with the right tools and a little griddle magic. Whether it’s date night, a special occasion, or just a craving for something indulgent, this Cajun Scallop Alfredo brings together the best of Southern spice and Italian comfort.

What You’ll Love About This Recipe

Creamy Alfredo sauce with Cajun spice and smoked paprika
Golden-seared scallops, tender and buttery inside
Bucatini pasta that traps sauce in every bite
Built on the Fusion Griddle with dual-zone cooking
A fresh finish from charred onions and basil
Comfort food with a seafood-forward twist

How to Make Cajun Scallop Alfredo

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Cajun

Servings

12

Prep Time

20 minutes

Cook Time

30 minutes

Calories

360

Sweet scallops meet smoky Cajun Alfredo in this creamy bucatini pasta. A bold seafood twist on a comfort classic.

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Ingredients

Scallops & Pasta

2 lb scallops
Cattleman’s Grill Cajun Fusion
1 lb bucatini pasta
1 cup red onion, thinly sliced
6 tbsp fresh basil, chiffonade

Alfredo Sauce

2 tbsp unsalted butter
2 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
2 cloves garlic, grated or minced
Cattleman’s Grill Italiano Seasoning, to taste
Smoked paprika, to taste
3 cups heavy cream
3 oz Parmigiano Reggiano, finely grated
3 oz Pecorino Romano, finely grated

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Directions

Prep the aromatics: thinly slice the red onion. Grate the garlic on a microplane so it melts into the sauce. Finely grate both cheeses on a microplane for a smooth melt. Stack basil leaves and chiffonade.
Prep the scallops: remove the small side muscle if attached, pat very dry, and season lightly with Cajun Fusion just before searing.
Preheat the Fusion Griddle with one zone on high and the other at medium. Set a cast iron skillet on the hotter side to heat.
Build the sauce in the skillet: melt butter with the roasted garlic olive oil. Add the grated garlic; cook briefly until fragrant. Bloom the Italiano seasoning and smoked paprika for a few seconds, then whisk in the cream. Bring to a gentle simmer.
Whisk in the Parmigiano and Pecorino until smooth. Kill the heat to prevent boil-over and let the sauce thicken while you cook everything else.
On the medium side of the griddle, sauté the sliced onions in a little garlic oil until softened with charred edges. Hold warm.
Sear the scallops on the hot zone with a light film of oil. Cook until deeply golden on both sides and the centers are just set—about 140ºF when finished, still tender to the touch.
Boil bucatini in well-salted water until al dente, 8–10 minutes. Reserve some pasta water. Toss the hot pasta into the warm Alfredo, loosening with pasta water as needed to coat.
Plate a bed of creamy bucatini, top with scallops, and finish with the charred onions and fresh basil.

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Recipe Note

FAQ & Highlights

Recipe Highlights & Insights

Cooking scallops on a griddle ensures a golden sear without overcooking.
Bucatini pasta’s hollow center traps sauce for creamy bites.
Using both Parmigiano and Pecorino balances sharpness and creaminess.
Dual-zone cooking makes it easy to manage sauce, scallops, and onions simultaneously.