Chimichurri Scallop Linguine

with Parmesan and pine nuts

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • Info
    ½ oz. Pine Nuts
  • Info
    ½ oz. Grated Parmesan
  • 5 oz. Baby Spinach
  • Info
    1 oz. Butter
  • 2 tsp. Mirepoix Base
  • 2 oz. Chimichurri
  • Info
    5 oz. Linguine
  • Info
    8 oz. Scallops

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

  • 1

    cook the pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander.

  • 2

    prepare the ingredients

    coarsely chop spinach. season scallops with a pinch of salt and pepper.

  • 3

    start the scallops

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove to a plate. No need to wipe pan clean.

  • 4

    finish the scallops

    add spinach to pan 1 minute until wilted. pasta water, mirepoix, and chimichurri to pan. simmer 1-2 minutes until slightly thickened. Scallops and pasta to pan.

  • 5

    finish the dish

    plate as shown. garnish with cheese and pine nuts.

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