Meal Kit
Scallop and Prosciutto Carbonara
with green onions
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 8 oz. Scallops
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6 oz. Campanelle Pasta
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4 oz. Light Cream
- 3 oz. Prosciutto
- 2 Green Onion
- 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) Zqw6KVPG
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Calories700
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Carbohydrates73g
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Net Carbs70g
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Fat30g
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Protein25g
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Sodium1640mg
Recipe Steps
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
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1 cook pasta
Med pot, salted water
cook pasta 7-8 minutes, save 1/2 pasta cooking liquid -
2 prep
mince garlic
green onion - green parts thinly sliced, white parts 1" pieces -
3 crisp prosciutto
Large NS pan, 2 tsp oil
add prosciutto in batches, cook 1-2 min per side until crispyremove to towel lined plate, no need to wipe out pan -
4 cook scallops
same pan, med-high heat
add scallops, cook until browned and temp, 2-3 minutes -
5 make sauce and plate
same pan, med heat
add garlic and white parts of green onions, cook until aromaticadd cream, 1/4 cup pasta liquid, bring to boiladd pasta and cook until sauce coats pasta, 1-3 minutesplate and garnish with scallops, prosciutto, and green parts of green onion
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