Meal Kit
Culinary Collection
Lemon Garlic Butter Petite Scallop Fettuccine
with parsley and Parmesan
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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PescatarianOver 30g protein
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
- 8 oz. Patagonian Petite Scallops
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5 oz. Fettuccine Pasta
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2 oz. Shredded Parmesan Cheese
- 1 Shallot
- 2 fl. oz. White Cooking Wine
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⅘ oz. Lemon Garlic Butter
- ¼ oz. Parsley
- 2 Garlic Cloves
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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Calories690
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Carbohydrates62g
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Net Carbs57g
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Fat30g
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Protein41g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 2 Large Non-Stick Pans
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. petite scallops, follow same instructions as 8 oz., working in batches if necessary.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Stem and coarsely chop parsley.
Peel and mince shallot.Mince garlic. -
3 Start the Sauce
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add shallots and garlic to hot pan and stir occasionally until tender and lightly browned, 2-3 minutes.Add wine and stir occasionally until almost completely evaporated, 2-3 minutes. -
4 Finish Sauce and Add Pasta
Add pasta, butter, cream base, parsley, half the cheese (reserve remaining for garnish), a pinch of salt and pepper, and 2 Tbsp. reserved pasta cooking water to hot pan.
Stir occasionally until combined and pasta is heated through, 1-2 minutes.If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Cook Scallops and Finish Dish
Pat scallops dry and season all over with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner. Plate dish as pictured on front of card, topping pasta with scallops and garnishing dish with remaining cheese. Bon appétit!
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