Culinary Collection
Scallop and Tortellini Primavera
with zucchini and parmesan
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat, Shellfish
Chef
Jimmy Cababa
In Your Box (serves 2)
- ½ tsp. Garlic Salt
- 1 Shallot
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½ oz. Shredded Parmesan Cheese
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2 oz. Light Cream Cheese
- 2 oz. Fire Roasted Diced Tomatoes in Juice
- 1 Zucchini
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9 oz. Par-Cooked 5-Cheese Tortellini
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8 oz. Scallops
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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Calories586
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Carbohydrates62g
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Fat22g
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Protein34g
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Sodium1712mg
Recipe Steps
You Will Need
- Olive Oil
- 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
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1 Prepare The Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Peel and halve shallot. Slice thinly.
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2 Cook The Scallops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops and a pinch of pepper to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Transfer scallops to a plate. Reserve pan; no need to wipe clean.
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3 Cook The Pasta
Once water is boiling, place pasta in pot and cook 3-4 minutes.
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4 Cook The Vegetables
In the same pan used for the scallops over medium heat, add 2 tsp olive oil, zucchini, garlic salt, and shallot and cook, stirring occasionally, until tender, 3-5 minutes. Add cream cheese, ¼ cup water, and tomatoes and bring to a simmer.
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5 Finish The Dish
Add pasta to pan and toss to combine. Top with scallops and Parmesan. Plate dish as pictured on front of card. Bon appétit!
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