Want something fancy, but just aren't a food snob? A bit out of the ordinary, but still full of comfort? We know exactly how you feel. We designed this meal with you in mind. Scallops, sweet and tender, with cajun seasoning adding extra umph, are cooked to succulent perfection. That's for the fancy pants. For comfort, delicate angel hair pasta and red pepper sauce, as familiar as putting on your shoes, but way more delicious. This dinner strikes just the right balance between new adventure and old comfort.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 3-5 minutes.
Angel hair will cook quicker than other pasta.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and rinse with water. Set aside.
Reserve pot; no need to wipe clean.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Zest and quarter lemon.
Finely chop roasted red peppers.
Mince parsley, leaves and stems.
Pat scallops dry, and season with Cajun seasoning. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Make the Sauce
Return pot used to cook pasta to medium heat and add 2 tsp. olive oil.
Add garlic to hot pot and stir until aromatic, 30-45 seconds.
Stir in roasted red peppers, half the pasta cooking water, cream, and ¼ tsp. salt. Bring to a boil and cook until slightly thickened, 1-2 minutes.
If sauce is too thick, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Remove from burner.
Cook the Scallops
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees 1-2 minutes per side.
Remove from burner. Remove scallops to a plate.
Finish Pasta and Finish Dish
Return pot with sauce to medium heat. Stir pasta into sauce and cook until heated through, 1-2 minutes.
Remove from burner. Stir in parsley, 1 tsp. lemon zest, red pepper flakes (to taste), and a pinch of pepper.
Plate dish as pictured on front of card, topping pasta with scallops and squeezing lemon wedge over to taste. Bon appétit!
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