Meal Kit
Chimichurri Scallop Linguine
with Parmesan and pine nuts
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Pine Nuts), Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 8 oz. Scallops
- 5 oz. Baby Spinach
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5 oz. Linguine
- 2 oz. Chimichurri
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1 oz. Butter
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½ oz. Grated Parmesan
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½ oz. Pine Nuts
- 2 tsp. Mirepoix Broth Concentrate
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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Calories670
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Carbohydrates65g
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Net Carbs58g
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Fat35g
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Protein29g
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Sodium1600mg
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
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1 cook the pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve 1/4 cup pasta cooking water. Drain pasta in a colander.
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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.
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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.
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5 finish the dish
plate as shown.
garnish with cheese and pine nuts.
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