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
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.
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.
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.
Halve ciabatta, if necessary.
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.
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.
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.
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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