Meal Kit
Culinary Collection
Blackened Petite Scallops
with spicy Cajun-style rigatoni and olive oil ciabatta
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Milk, Wheat
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PescatarianOver 30g protein
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
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4 fl. oz. Cream Sauce Base
- 1 Bell Pepper
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5 oz. Rigatoni
- 4 oz. Fire Roasted Diced Tomatoes
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1 Ciabatta
- 1 Tbsp. Tomato Puree
- 2 Garlic Cloves
- 1 tsp. Cajun Seasoning
- 1 tsp. Blackening Seasoning
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) 4PXrMpOm
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Calories700
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Carbohydrates89g
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Net Carbs82g
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Fat21g
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Protein36g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Baking Sheet
- 1 Large Pot
- 2 Large Non-Stick Pans
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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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Mince garlic.Pat scallops dry. Season all over with blackening seasoning and a pinch of salt. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. -
3 Make Sauce and Add Pasta
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.
Add garlic and tomato puree. Stir occasionally until combined, 30-60 seconds.Stir in tomatoes, cream base, Cajun seasoning (to taste), and a pinch of salt until combined. Bring to a simmer.Once simmering, add pasta and stir often until sauce is slightly thickened, 2-3 minutes.If sauce is too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.While sauce cooks, continue recipe. -
4 Cook the Scallops
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
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 more seconds.Remove from burner. -
5 Toast Ciabatta and Finish Dish
Halve ciabatta, then halve again diagonally. You should have 4 pieces.
Evenly top with 2 tsp. olive oil and a pinch of salt and pepper.Place ciabatta on prepared baking sheet, cut-sides up.Broil under hot broiler until golden-brown, 2-3 minutes.Don't text and broil! Keep an eye on oven as ciabatta may burn easily under broiler.Carefully remove from broiler.Plate dish as pictured on front of card, topping pasta with scallops. Serve ciabatta on side. Bon appétit!
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