A delightful pasta dish featuring tender scallops in a creamy garlic sauce, perfect for a special dinner.
Prepare the scallops by patting them dry and cutting any large ones in half.
Dry scallops sear better, giving them a nice golden crust.
In a small bowl, mix the milk, parsley, cornstarch, and pepper until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Heat oil in a wok or skillet over medium-high heat.
Use a neutral oil with a high smoke point for best results.
Add the garlic to the hot oil and stir-fry for 15 seconds until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the scallops to the skillet and cook for about 2 minutes until they turn opaque.
Avoid overcrowding the pan to ensure even cooking.
Push the scallops to the side and pour the sauce mixture into the center of the skillet.
Stir the sauce continuously to prevent it from sticking.
Cook and stir the sauce until it thickens and becomes bubbly.
Lower the heat if the sauce thickens too quickly.
Add the cooked fettuccine, diced tomato, and Parmesan cheese to the skillet.
Toss gently to coat the pasta evenly with the sauce.
Cook and stir for 1-2 minutes until everything is heated through.
Ensure the pasta is well coated with the sauce for maximum flavor.
Serve immediately, garnished with parsley sprigs.
Serve on warm plates to keep the dish hot longer.
