Meal Kit
Culinary Collection
Blackened Scallop Pasta
with red pepper cream
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Nigel Palmer
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 oomph, 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.
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
- 8 oz. Scallops
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5 oz. Fettuccine Pasta
- 5 oz. Roasted Red Peppers
- 1 Lemon
- ¼ oz. Parsley
- 2 Garlic Cloves
- 1 tsp. Cajun Seasoning
- ¼ tsp. Red Pepper Flakes
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)
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Calories500
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Carbohydrates65g
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Net Carbs59g
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Fat17g
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Protein25g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium Non-Stick Pan
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. scallops, follow same instructions as 8 oz. scallops, working in batches if necessary.
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If using shrimp, follow same instructions as scallops in Steps 2 and 4, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using chicken breasts, follow same instructions as scallops in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. Serve alongside pasta.
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1 Start the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1/2 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. -
2 Prepare the Ingredients
Zest and quarter lemon.
Finely chop roasted red peppers.Mince parsley, leaves and stems.Mince garlic.Pat scallops dry, and season all over with half the seasoning blend (reserve remaining for sauce). Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. -
3 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, remaining seasoning blend, half the pasta cooking water, cream base, and 1/4 tsp. salt. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
4 Finish the Pasta
Stir pasta into hot pot. 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. -
5 Cook Scallops and Finish Dish
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add scallops to hot pan. Cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping pasta with scallops and squeezing lemon wedges over to taste. Bon appétit!
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