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
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.
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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