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, 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

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)

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

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
    839
  • Carbohydrates
    98g
  • Fat
    31g
  • Protein
    38g
  • Sodium
    1664mg

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

  • 1

    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.

  • 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

    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

    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

    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, ½ 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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