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
Chef
Jimmy Cababa
In Your Box (serves 2)
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8 oz. Scallops
- ¼ tsp. Red Pepper Flakes
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8⅘ oz. Par-Cooked Fettuccine
- 1 Sage Sprig
- 1 Lemon
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1 oz. Shaved Parmesan
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4 oz. Light Cream
- 8 oz. Cubed Butternut Squash
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1⅕ oz. Garlic & Herb Cheese Spread
- 1 tsp. Onion Salt
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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Calories775
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Carbohydrates88g
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Fat31g
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Protein35g
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Sodium1721mg
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 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.
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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.
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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.
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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.
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5 Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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