Express
Premium
Seafood Boil Fettuccine with Petite Scallops
and green onions
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
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In Your Box (serves 2)
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10 oz. Cooked Fettuccine
- 8 oz. Patagonian Petite Scallops
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4 fl. oz. Cream Sauce Base
- 5 oz. Corn Kernels
- 4 Green Onions
- 1 oz. Bacon Bits
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Minced Garlic and Parsley
- 2 tsp. Chesapeake Seasoning
- 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) xPoQykOg
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Calories600
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Carbohydrates69g
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Net Carbs63g
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Fat20g
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Protein37g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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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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
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat scallops dry. Season all over with half the Chesapeake seasoning (reserve remaining for sauce) 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. -
2 Make the Sauce
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bacon, minced garlic and parsley, and white portions of green onions to hot pan. Stir occasionally until bacon is crisp, 1-2 minutes.Add cream base, mirepoix base, corn, garlic salt, remaining Chesapeake seasoning, and a pinch of pepper. Stir to combine and bring to a simmer.While sauce cooks, continue recipe. -
3 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. -
4 Add Pasta and Finish Dish
Once simmering, add pasta and 2 Tbsp. water to hot pan with sauce. Stir occasionally until pasta is heated through and sauce is slightly thickened, 2-3 minutes.
Stir in scallops until combined.Remove from burner.Plate dish as pictured on front of card, topping pasta with green portions of green onions. Bon appétit!
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