Meal Kit
Culinary Collection
Petite Scallop Carbonara
with bacon and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Tom Scodari
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. Spaghetti
- 1 Lemon
- 3 oz. Peas
- 1 Shallot
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1 oz. Shredded Parmesan Cheese
- ¾ oz. Bacon Bits
- 2 tsp. Garlic Pepper
- ½ tsp. Lemon N Herb Seasoning
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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Calories660
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Carbohydrates72g
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Net Carbs64g
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Fat24g
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Protein41g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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
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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 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 in medium pot 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.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Zest and halve lemon. Cut one half into wedges and juice the other half.
Halve and peel shallot. Coarsely chop halves.Line a microwave-safe plate with a paper towel. Spread bacon in an even layer on towel-lined plate and microwave until crisp, 1-2 minutes.Pat scallops dry. Season all over with lemon n herb seasoning. 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 Cook the Scallops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.
After 3 minutes, 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. Transfer scallops to a plate. Wipe pan clean and reserve. -
4 Cook the Vegetables
Return pan used to cook scallops to medium-high heat.
Add 2 tsp. olive oil, shallots, peas, half the bacon (reserve remaining for garnish), garlic pepper, and 1 tsp. lemon zest to hot pan. Stir occasionally until shallots are tender, 2-4 minutes. -
5 Make Sauce, Add Pasta and Scallops, and Finish Dish
Add pasta, cream base, 1/4 cup reserved pasta cooking water, and a pinch of pepper to hot pan. Bring to a simmer.
Once simmering, stir in half the cheese (reserve remaining for garnish), 2 tsp. lemon juice, and scallops until cheese is melted and combined. If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.Plate dish as pictured on front of card, garnishing with remaining cheese and bacon. Squeeze lemon wedges over dish to taste. Bon appétit!
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