Culinary Collection

Scallop Scampi with Creamy Parmesan Sauce

and garlic bread

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

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

Shrimp scampi just rolls of the tongue as a something very familiar, something you know and love, maybe from several trips to a certain maroon-ish crustacean restaurant. This meal provides the same decadent richness, the same twirl-on-you-fork-pasta, but with sweet, delicate scallops instead. Is it better? Only you can be the judge. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • 8 oz. Scallops
  • 5 oz. Peas
  • Info
    5 oz. Linguine
  • Info
    4 oz. Light Cream
  • Info
    1 Ciabatta
  • 2 oz. White Cooking Wine
  • 1 Shallot
  • Info
    1 oz. Grated Parmesan
  • 4 Garlic Cloves
  • ¼ tsp. Red Pepper Flakes
Contains: Sulfites
Food intolerance information

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
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 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

Customize It Instructions

  • If using 16 oz scallops, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as regular scallops in Step 3, working in batches if necessary.

  • If using chicken breasts, pat dry, and cut into 1" dice. Season all over with a pinch of salt** and pepper. Follow same instructions as scallops in Step 3, stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes.

    Reserve 1/4 cup pasta cooking water. Drain pasta in a colander. Set aside.

    While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Peel and mince shallot.

    Halve ciabatta, if necessary.

    Mince garlic.

    Pat scallops dry, and season both sides with a pinch of pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

  3. 3

    Cook 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.

  4. 4

    Make the Garlic Bread

    Place ciabatta on prepared baking sheet, cut-side up. Drizzle with 1 tsp. olive oil and top evenly with half the garlic (reserve remaining for sauce) and a pinch of salt and pepper.

    Bake in hot oven until golden brown, 5-7 minutes.

    While ciabatta bakes, finish pasta.

  5. 5

    Finish Pasta and Finish Dish

    Return pan used to cook scallops to medium heat and add 2 tsp. olive oil. Add shallot and remaining garlic to hot pan and cook until fragrant, 30-60 seconds.

    Add white wine and cook until mostly evaporated, 1-2 minutes.

    Add cream and reserved pasta cooking water and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

    Stir in Parmesan (reserve a pinch for garnish), peas, pasta, scallops, 1/2 tsp. salt, and a pinch of pepper until heated through, 30-60 seconds.

    Plate dish as pictured on front of card, garnishing with remaining Parmesan and red pepper flakes (to taste). Bon appétit!

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