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Lemon Rockefeller Scallop Penne

with garlic breadcrumbs

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Milk, Wheat

  • Under %{max_calories} calories
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

Here we have tender scallops with a nice golden brown crisp. There's also leafy spinach and a lovely crunch from garlic breadcrumbs, all tossed together with penne pasta. Our seafood pasta is always a hit.

In Your Box (serves 2)

  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    8 oz. Cooked Penne Pasta
  • 8 oz. Scallops
  • 1 Lemon
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    ½ oz. Shredded Parmesan Cheese
  • ½ oz. Baby Spinach
  • Info
    2 Tbsp. Panko Breadcrumbs
  • 2 Garlic Cloves
  • 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
    490
  • Carbohydrates
    49g
  • Net Carbs
    47g
  • Fat
    22g
  • Protein
    24g
  • Sodium
    1240mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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. scallops, follow same instructions as 8 oz. scallops, working in batches if necessary.

  • If using shrimp, follow same instructions as scallops in Step 4, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare the Ingredients

    Tear spinach leaves.

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Mince garlic.

  2. 2

    Toast the Breadcrumbs

    Place a medium non-stick pan over medium heat.

    Add half the butter (reserve remaining for sauce) and panko to hot pan. Stir frequently until panko turns golden-brown, 2-3 minutes.

    Remove from burner. Transfer breadcrumbs to a plate. Reserve pan; no need to wipe clean.

    While panko toasts, continue recipe.

  3. 3

    Make the Pasta

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

    Add garlic to hot pan. Stir occasionally until browned, 1-2 minutes.

    Add cream base, 1 Tbsp. lemon juice, half the cheese (reserve remaining for garnish), remaining butter, and half the garlic salt (reserve remaining for scallops). Bring to a simmer.

    Once simmering, add pasta and spinach. Stir occasionally until combined and heated through, 3-4 minutes.

    Remove from burner.

    While pasta cooks, continue recipe.

  4. 4

    Cook Scallops and Finish Dish

    Pat scallops dry and season all over with remaining garlic salt and a pinch of 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.

    Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil. Add scallops to hot pan and cook undisturbed until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

    Remove from burner.

    Plate dish as pictured on front of card, topping pasta with scallops and garnishing with remaining cheese and breadcrumbs. Squeeze lemon wedges over to taste. Bon appétit!

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