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Lemon Rockefeller Scallop Penne
with garlic breadcrumbs
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesPescatarian
Chef
Maija Barnes
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In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
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8 oz. Cooked Penne Pasta
- 8 oz. Scallops
- 1 Lemon
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¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Baby Spinach
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½ oz. Shredded Parmesan Cheese
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0.42 oz. Panko Breadcrumbs
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
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) pOJk4E3y
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Calories500
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Carbohydrates51g
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Net Carbs48g
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Fat22g
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Protein24g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- 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 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
Tear spinach leaves.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Mince garlic. -
2 Toast the Breadcrumbs
Place a medium non-stick pan over medium heat.
Add half the butter (reserve remaining for sauce) and panko to hot pan. Stir often until panko turns golden-brown, 2-3 minutes.Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean.While panko toasts, continue recipe. -
3 Make the Pasta
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add garlic to hot pan. Stir occasionally until browned, 1-2 minutes.Add cream base, 1 Tbsp. lemon juice, half the cheese (reserve remaining for garnish), remaining butter, and half the garlic salt (reserve remaining for scallops). Bring to a simmer.Once simmering, add pasta and spinach. Stir occasionally until combined and heated through, 3-4 minutes.Remove from burner.While pasta cooks, continue recipe. -
4 Cook Scallops and Finish Dish
Pat scallops dry and season all over with remaining garlic 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.
Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil. Add scallops to hot pan and cook undisturbed until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping pasta with scallops and garnishing with remaining cheese and toasted breadcrumbs. Squeeze lemon wedges over to taste. Bon appétit!
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