Meal Kit

Culinary Collection

Lemon-Garlic Petite Scallops

with fettuccine Alfredo and blackened zucchini

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Pescatarian
    Over 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
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    5 oz. Fettuccine Pasta
  • 1 Lemon
  • Info
    1 oz. Grated Parmesan Cheese
  • 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.

  • Nutrition (per serving)

  • Calories
    570
  • Carbohydrates
    67g
  • Net Carbs
    60g
  • Fat
    19g
  • Protein
    37g
  • Sodium
    1710mg

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

  • If using 16 oz. petite scallops, follow same instructions as 8 oz., working in batches if necessary. 

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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