Bay Scallop Linguine

With Baby Eggplant, Red Bell Pepper, Asparagus and Asiago Cheese

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Shellfish

A note about serious food allergies

Linguine is a close relative of Fettuccine, made from flat strands of pasta, but is slightly thinner and more narrow. It originated in the Liguria, a region of Italy where air is fragranced with salty ocean breezes and the intoxicating smell of delicious cooking, thanks to the locals. For this dish, we will pan sear bay scallops to keep them simple but elegant, perfect for a dinner party or a weeknight meal. Close your eyes, sip your wine and imagine yourself enjoying this meal on the coast of northwestern Italy. Buon appetito!

In Your Box (serves 2)

  • 0 Parsley Sprigs
  • 0 Baby Eggplant
  • Info
    0 Bay Scallops
  • Info
    0 oz. Linguine
  • Info
    0 oz. Asiago
  • 0 Garlic Cloves
  • 0 Red Bell Pepper
  • 0 Shallot
  • 0 oz. Asparagus
  • Nutrition (per serving)

  • Calories
    520
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    Slice the ends off of the baby eggplant. Cut the eggplant in half and cut the half into ½ inch pieces. Cut the red pepper and shallot into julienne strips (matchsticks). Cut the asparagus into 1 inch pieces. Chop the garlic and the parsley.

  • Step 2 - Cook the Pasta
    2

    Cook the Pasta

    Bring 4 quarts of water to a rolling boil. Add salt to taste, if desired. Add pasta to the boiling water. Stir gently. Return to a boil. For authentic ‘al dente’ pasta, boil uncovered, stirring occasionally for 9 minutes. For more tender pasta, boil an additional 1 minute. Remove from heat. Drain well. Rinse with cold water to stop the cooking process.

  • Step 3 - Cook Scallops and Veggies
    3

    Cook Scallops and Veggies

    Heat a large sauté pan over medium to high heat. Add 2 tablespoons of oil to the pan. When pan and oil is hot, place the bay scallops in the pan and cook for 3-4 minutes or until the scallops begin to brown. When scallops are browned, add the garlic, shallot, eggplant, red pepper, and asparagus to the pan and cook for 2-3 more minutes or until vegetables are soft. Add the pasta to the pan and mix together. Add salt and pepper to taste. If the pasta seems dry add more oil to the pan.

  • Step 4 - Plate the Dish
    4

    Plate the Dish

    Place pasta mixture in the middle of the plate twirling the pasta upward to give it some height. Make sure each plate gets an even amount of ingredients. Top the pasta with fresh chopped parsley and asiago cheese.