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Lemon Piccata Petite Scallops
with spaghetti
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesPescatarianOver 30g protein
Chef
Maija Barnes
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In Your Box (serves 2)
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10 oz. Cooked Spaghetti
- 8 oz. Patagonian Petite Scallops
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4 fl. oz. Cream Sauce Base
- 1 Lemon
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1 oz. Cream Cheese
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0.9 oz. Butter
- ½ oz. Capers
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½ oz. Shredded Parmesan Cheese
- ¼ oz. Parsley
- 1 tsp. Minced Garlic and Lemon Basil
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) EOdDG2OG
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Calories570
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Carbohydrates53g
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Net Carbs49g
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Fat26g
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Protein33g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using Impossible burger, break up until protein reaches minimum internal temperature, 4-6 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
Mince parsley, leaves and stems.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Drain capers.Pat scallops dry and season all over with 1/4 tsp. 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. -
2 Make the Sauce
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add minced garlic and lemon basil to hot pan. Stir occasionally until fragrant, 1-2 minutes.Add cream base, cream cheese, 1 Tbsp. lemon juice, 1/4 cup water, 1/2 tsp. salt, and a pinch of pepper. Stir until combined, 1-2 minutes. -
3 Add the Pasta
Add pasta to hot pan and stir until coated and heated through, 3-4 minutes.
Remove from burner.While pasta cooks, continue recipe. -
4 Cook Scallops and Finish Dish
Place a medium non-stick pan over medium heat.
Add butter to hot pan. Stir occasionally until melted, 30- 60 seconds.Add scallops and capers. 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, shredded cheese, and parsley. Squeeze lemon wedges over dish to taste. Bon appétit!
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