Scallop Scampi

with creamy sauce

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Shellfish

A note about serious food allergies

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.

In Your Box (serves 2)

  • 2 fl. oz. White Cooking Wine
  • 1 Shallot
  • Info
    1 oz. Grated Parmesan
  • Info
    5 oz. Linguine
  • Info
    4 fl. oz. Light Cream
  • ¼ tsp. Red Pepper Flakes
  • Info
    8 oz. Scallops
  • 2 oz. Peas
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Pasta

    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.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Mince garlic. Peel and mince shallot. Pat scallops dry, and season both sides with a pinch of salt and pepper.

  • Step 3 - Sear the Scallops

    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.

  • Step 4 - Start the Sauce

    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.

  • Step 5 - Finish the Sauce

    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!

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