Cue the trumpets and strike up the band: Home Chef is proud to now be offering scallops on our menus! For the inaugural dish, check out this rich, divine scallop scampi. These tender scallops, soft and delicate, are tossed with pasta in a creamy sauce that part garlic, part Parmesan, part shallot, and entirely perfection. Top it off with sweet peas and a dash of heat, and we think this debut is our best yet.
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Peel and mince shallot.
Pat scallops dry, and season both sides with a pinch of salt and pepper.
Sear the Scallops
Heat a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add scallops to hot pan and cook until scallops are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Transfer to a plate.
Wipe pan clean and reserve.
Start the Sauce
Return pan used to cook scallops to medium heat and add 2 tsp. olive oil.
Add shallot and garlic to hot pan and cook until fragrant, 30-60 seconds.
Add white wine, and cook until liquid is mostly evaporated, 1-2 minutes.
Finish the Sauce
Add cream and reserved pasta cooking water to pan and stir occasionally until slightly thickened, 1-2 minutes.
Stir in Parmesan (reserve a pinch for garnish), peas, pasta, and scallops until heated through, 30-60 seconds.
Remove from burner and season with ½ tsp. salt and a pinch of pepper.
Plate dish as pictured on front of card, garnishing with remaining Parmesan and red pepper flakes (to taste). Bon appétit!