Meal Kit
Culinary Collection
Lemon-Garlic Petite Scallops
with fettuccine Alfredo and blackened zucchini
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesPescatarianOver 30g protein
- Mediterranean
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)
- 2 Zucchini
- 8 oz. Patagonian Petite Scallops
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- 1 Lemon
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- 6 Chive Sprigs
- 2 Garlic Cloves
- 1 tsp. Blackening Seasoning
- ½ tsp. Garlic 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) o30vozq0
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Calories570
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Carbohydrates67g
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Net Carbs60g
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Fat19g
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Protein37g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Pot
- 1 Colander
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 breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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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Start the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean.While pasta cooks, continue recipe. -
Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1/4" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Zest and halve lemon. Cut halves into wedges.Thinly slice chives.Mince garlic.Pat scallops dry and season all over with garlic salt. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. -
Cook the Zucchini
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add zucchini, blackening seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until zucchini is browned and tender, 6-8 minutes.Transfer zucchini to a plate. Keep pan over medium heat. -
Cook the Scallops
Add 2 tsp. olive oil to hot pan.
Add scallops and cook undisturbed, 90 seconds.After 90 seconds, add garlic and 1/4 tsp. lemon zest. Stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner. -
Finish Pasta and Finish Dish
Return pot used to cook pasta to medium heat.
Add cream base and 1/4 cup reserved pasta cooking water to hot pot. Stir to combine and bring to a simmer.Once simmering, stir in 3/4 the cheese (reserve remaining for garnish) until melted and combined, 30-60 seconds.If sauce is too thick, add additional reserved pasta cooking water, 1 tsp. at a time, until desired consistency is reached.Add pasta and stir until heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping pasta with zucchini and scallops. Garnish with remaining cheese and chives. Squeeze lemon wedges over dish to taste. Bon appétit!
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