Meal Kit
Culinary Collection
Scallop Scampi with Creamy Parmesan Sauce
and garlic bread
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Milk, Wheat
Chef
David Padilla
Shrimp scampi just rolls of the tongue as a something very familiar, something you know and love, maybe from several trips to a certain maroon-ish crustacean restaurant. This meal provides the same decadent richness, the same twirl-on-you-fork-pasta, but with sweet, delicate scallops instead. Is it better? Only you can be the judge. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
In Your Box (serves 2)
- 8 oz. Scallops
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5 oz. Linguine
- 5 oz. Peas
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4 oz. Light Cream
-
1 Ciabatta
- 2 oz. White Cooking Wine
- 1 Shallot
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1 oz. Grated Parmesan
- 4 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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) lObz0oOV
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Calories830
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Carbohydrates98g
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Net Carbs88g
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Fat30g
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Protein38g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 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 scallops, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as regular scallops in Step 3, working in batches if necessary.
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If using chicken breasts, pat dry, and cut into 1" dice. Season all over with a pinch of salt** and pepper. Follow same instructions as scallops in Step 3, 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, 10-12 minutes.
Reserve 1/4 cup pasta cooking water. Drain pasta in a colander. Set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Peel and mince shallot.
Halve ciabatta, if necessary.Mince garlic.Pat scallops dry, and season both sides with 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. -
3 Cook the Scallops
Heat a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add scallops to hot pan and cook until scallops are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Transfer to a plate.Wipe pan clean and reserve. -
4 Make the Garlic Bread
Place ciabatta on prepared baking sheet, cut-side up. Drizzle with 1 tsp. olive oil and top evenly with half the garlic (reserve remaining for sauce) and a pinch of salt and pepper.
Bake in hot oven until golden brown, 5-7 minutes.While ciabatta bakes, finish pasta. -
5 Finish Pasta and Finish Dish
Return pan used to cook scallops to medium heat and add 2 tsp. olive oil. Add shallot and remaining garlic to hot pan and cook until fragrant, 30-60 seconds.
Add white wine and cook until mostly evaporated, 1-2 minutes.Add cream and reserved pasta cooking water and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Stir in Parmesan (reserve a pinch for garnish), peas, pasta, scallops, 1/2 tsp. salt, and a pinch of pepper until heated through, 30-60 seconds.Plate dish as pictured on front of card, garnishing with remaining Parmesan and red pepper flakes (to taste). Bon appétit!
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