Meal Kit

Bay Scallop Linguine

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

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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 oz. Asparagus
  • 0 Shallot
  • 0 Red Bell Pepper
  • 0 Garlic Cloves
  • Info
    0 oz. Asiago
  • Info
    0 oz. Linguine
  • 0 Bay Scallops
  • 0 Baby Eggplant
  • 0 Parsley Sprigs

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

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