Culinary Collection
Scallops and Creamed Corn Cheese Tortellini
with Parmesan ciabatta
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat, Shellfish
Chef
Ryan Pugh
In Your Box (serves 2)
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8 oz. Scallops
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10 oz. Par-Cooked 5-Cheese Tortellini
- 3 oz. Corn Kernels
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1 oz. Shredded Parmesan Cheese
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1 Ciabatta
- 2 tsp. Mirepoix Broth Concentrate
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¼ oz. Flour
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1 oz. Light Cream Cheese
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2 Tbsp. Chipotle Pesto
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.
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Nutrition (per serving)
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Calories798
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Carbohydrates94g
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Fat30g
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Protein41g
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Sodium1673mg
Recipe Steps
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
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1 bread
preheat oven to 425 drizzle bread with 1 tsp evoo. top with half of parmesan. bake for 10 minutes.
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2 scalops
add 1 tsp evoo to non stick pan. medium high heat. add scallops. sear for 3-4 minutes per side. reserve pan for sauce.
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3 sauce
add 2 tsp evoo to pan. add flour and stir. add ½ cup of flour, mireppoix, cream cheese and chipotle pesto. bring to a simmer and add corn.
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