Express
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Bacon and Lemon Petite Scallop Fettuccine
with Parmesan and green onions
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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Over 30g protein
- Mediterranean
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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10 oz. Cooked Fettuccine
- 8 oz. Patagonian Petite Scallops
- 1 Lemon
- 2 oz. Baby Spinach
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2 oz. Shredded Parmesan Cheese
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1 oz. Creme Fraiche
- 1 oz. Bacon Bits
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½ oz. Flour
- 2 Green Onions
- 2 tsp. Minced Garlic and Parsley
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Wq4W60P4
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Calories660
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Carbohydrates60g
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Net Carbs55g
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Fat27g
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Protein45g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Zester
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. petite scallops, follow same instructions as 8 oz., working in batches if necessary.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Zest and halve lemon. Cut one half into wedges and juice the other half.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat scallops dry and season all over with 1/4 tsp. salt and a pinch of pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. -
2 Make the Sauce
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add bacon to hot pan. Stir occasionally until bacon is crispy, 1-2 minutes.Add minced garlic and parsley and white portions of green onions. Stir occasionally until garlic is fragrant, 30-60 seconds.Stir in flour until no dry flour remains.Add 1 cup water, creme fraiche, 1 tsp. lemon zest, 2 tsp. lemon juice, and a pinch of salt. Stir to combine and bring to a simmer. -
3 Add the Pasta
Once simmering, stir spinach and half the cheese (reserve remaining for garnish) into hot pan until combined, 1-2 minutes.
Add pasta and stir occasionally until heated through, 2-3 minutes.Remove from burner.While pasta heats, continue recipe. -
4 Cook Scallops and Finish Dish
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.
Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner.Plate dish as pictured on front of card, topping pasta with scallops. Garnish with green portions of green onions and remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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