Culinary Collection

Crispy Sage Scallops and Lemon Cream Fettuccine

with butternut squash and shaved Parmesan

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Shellfish

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)

  • 1 tsp. Onion Salt
  • Info
    1⅕ oz. Garlic & Herb Cheese Spread
  • 8 oz. Cubed Butternut Squash
  • Info
    4 oz. Light Cream
  • ¼ tsp. Red Pepper Flakes
  • Info
    1 oz. Shaved Parmesan
  • 1 Lemon
  • 1 Sage Sprig
  • Info
    8⅘ oz. Fresh Fettuccine
  • 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
    775
  • Carbohydrates
    88g
  • Fat
    31g
  • Protein
    35g
  • Sodium
    1721mg

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

    Prepare The Ingredients and Roast The Squash

    Halve lemon lengthwise. Cut one half into wedges and juice the other half. Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, half the onion salt and a pinch of pepper. Massage oil and seasoning into squash. Spread into a single layer. Roast in hot oven until tender, 26-30 minutes.

  2. 2

    Fry The Sage

    Add half the sage (reserve remaining for garnish) to hot pan and stir constantly until leaves are crispy and slightly darker in color, 1-2 minutes. Transfer to towel-lined plate. Reserve plate; no need to wipe clean.

  3. 3

    Cook The Scallops

    Season scallops with remaining onion salt and a pinch of pepper. In the same pan add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner.

  4. 4

    Cook The Pasta and Make The Sauce

    Bring a medium pot of water to a boil. Add pasta and cook 2 minutes. Drain, reserving 1 cup pasta cooking water. In the same pan used to cook the scallops. Add cream, cheese spread and ¼ cup water. Bring to a simmer. Add pasta, 1 tsp lemon juice and butternut and toss to combine. If too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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