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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • ½ tsp. Garlic Salt
  • 1 Shallot
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    2 oz. Light Cream Cheese
  • 2 oz. Fire Roasted Diced Tomatoes in Juice
  • 1 Zucchini
  • Info
    9 oz. Par-Cooked 5-Cheese Tortellini
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    586
  • Carbohydrates
    62g
  • Fat
    22g
  • Protein
    34g
  • Sodium
    1712mg

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
  1. 1

    Prepare The Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Peel and halve shallot. Slice thinly.

  2. 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.

  3. 3

    Cook The Pasta

    Once water is boiling, place pasta in pot and cook 3-4 minutes.

  4. 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.

  5. 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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