Meal Kit
Tuscan Tomato Scallop Linguine
with kale and mushrooms
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 2)
- 8 oz. Scallops
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5 oz. Linguine
- 4 oz. Cremini Mushrooms
- 2 oz. Kale
- 2 oz. Tuscan Tomato Sauce
- 1 Shallot
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⅗ oz. Butter
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½ oz. Grated Parmesan
- 1 tsp. Seasoned Salt Blend
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) lObVk2OV
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Calories580
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Carbohydrates73g
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Net Carbs66g
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Fat19g
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Protein30g
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Sodium1650mg
Recipe Steps
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
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1 Cook Pasta
Once water is boiling, add pasta and 1/4 tsp salt and cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander.
While the pasta cooks, prepare the ingredients. -
2 Prepare The Ingredients and Cook The Scallops
Peel and halve shallot. Slice halves into thin strips.
Cut mushrooms into 1/4" slices.Stem kale and coarsely chop.Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Transfer to a plate. Reserve pan; no need to wipe clean. -
3 Cook The Vegetables
In the same pan over medium high heat, add 2 tsp olive oil. Add mushrooms and shallots to hot pan and stir occasionally until browned, 4-6 minutes. Add kale and seasoned salt and cook 2-3 minutes or until kale is wilted. Add pasta, scallops, tuscan tomato sauce, butter, and 1/4 cup pasta water. Bring to a simmer.
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4 Finish The Dish
Plate dish as pictured on front of card, topping with Parmesan. Bon appétit!
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