Once water in large pot is boiling, add pasta and cook until al dente, 10-12 minutes.

Reserve 1 cup pasta cooking water. Drain pasta in a colandar and set aside.

While pasta cooks, trim ends off green beans.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Thinly slice chives.

Coarsely chop capers.

Pat steaks dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Place panko on a plate. Transfer steaks to plate and flip until coated, pressing gently to adhere. Set aside, at least 10 minutes.

Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage seasoning into green beans. Spread into a single layer.

Place garlic on a piece of foil and top with 1 tsp. olive oil. Make a foil pouch around the garlic and place on baking sheet, opening side up.

Roast in hot oven until green beans are fork tender and garlic is soft, 10-15 minutes, rotating baking sheet halfway through.

Garlic may need 5-8 more minutes.

Open garlic pouch and let cool, at least 10 minutes.

Once cooled, transfer garlic to a mixing bowl and mash into a paste. Add half the softened butter (reserve remaining for sauce) and mash until smooth. Set aside.

While garlic and green beans roast, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook until panko is golden brown and steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Transfer steaks to a plate and rest, 3 minutes.

Wipe pan clean and return to medium-high heat with 2 tsp. olive oil.

Pat scallops dry. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Remove from burner. Transfer scallops to a plate. Wipe pan clean and reserve.

In another mixing bowl, combine cornstarch and 1/2 cup water until cornstarch dissolves.

Return pan used to cook scallops to medium heat and add 2 tsp. olive oil.

Add half the capers (reserve remaining for garnish) and cook until fragrant, 30-60 seconds.

Stir in 3/4 cup pasta cooking water (reserve remaining for adjusting sauce), 2 Tbsp. lemon juice, mirepoix base, and cornstarch-water mixture. Bring to a simmer.

Once simmering, cook, 1 minute.

If too thick, add remaining pasta cooking water, 1 Tbsp at a time (up to 2 Tbsp.), until desired consistency is reached.

Add remaining butter to hot pan and stir until combined.

Add pasta and lemon zest and stir until coated. Stir in scallops.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with remaining capers and chives squeezing lemon wedges over pasta (to taste). Garnish steak with roasted garlic butter. Slice steak, if desired. Bon appétit!