Culinary Collection

Scallops and Lemon Fettuccine Alfredo

with roasted broccolini and pine nuts

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish, Tree Nuts

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

Combining scallops and the lemony fettuccine Alfredo is one of the best ideas we've ever had, even if it's not 1000% original to us. Who needs originality when we have delicious, fresh ingredients put together with ease and optimized flavors? Creamy, rich pasta sauce with fresh broccolini and buttery, delicate scallops… this may not be the first version of this meal, but it is, we dare say, one of the best.

In Your Box (serves 2)

  • Info
    ¼ oz. Pine Nuts
  • 6 oz. Broccolini
  • Info
    2 oz. Shredded Parmesan Cheese
  • 1 Shallot
  • Info
    2 oz. Light Cream Cheese
  • 1 Lemon
  • Info
    ½ oz. Flour
  • 2 tsp. Mirepoix Broth Concentrate
  • Info
    5 oz. Fettuccine Pasta
  • Info
    8 oz. Scallops

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
    685
  • Carbohydrates
    76g
  • Fat
    25g
  • Protein
    39g
  • Sodium
    1659mg

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, follow same instructions as 8 oz. scallops, working in batches if necessary.

  • If using shrimp, follow same instructions as scallops in Step 3, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.

  • If using diced chicken, follow same instructions as scallops in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ribeye, follow same instructions as scallops in Step 3, cooking undisturbed until browned and steaks reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ¾ cup pasta cooking water. Drain pasta in a colander. Set aside. While pasta cooks, prepare ingredients.

  2. 2

    Prepare Ingredients and Roast Broccolini

    Trim bottom end from broccolini and cut into 2" lengths. Peel and mince shallot. Zest and halve lemon. Cut one half into wedges and juice the other half. Place broccolini on a prepared baking sheet and toss with 1 tsp. olive oil and ¼ tsp. salt. Massage oil and seasoning into broccolini. Spread into a single layer and roast in hot oven until tender, 8-12 minutes. While broccolini roasts, cook scallops.

  3. 3

    Cook the Scallops

    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. Place a large non-stick pan over medium-high heat and add 1 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 scallops to a plate. Wipe pan clean and reserve.

  4. 4

    Make the Sauce

    Return pan used to cook scallops to medium heat and add 2 tsp. olive oil. Add shallot to hot pan and cook until fragrant, 30-60 seconds. Add flour and stir until no dry flour remains in pan. Stir in ½ cup reserved pasta cooking water (reserve remaining for adjusting sauce), mirepoix base, cream cheese, and a pinch of salt and pepper. Bring to a simmer. Once simmering, stir occasionally until completely combined and slightly thickened, 1-2 minutes.

  5. 5

    Finish Sauce and Finish Dish

    Stir cooked pasta, lemon zest, 2 tsp. lemon juice, half the Parmesan (reserve remaining for garnish), and a pinch of salt and pepper into hot pan until combined. If too thick, add remaining pasta cooking water, 1 Tbsp, at a time, until desired consistency is reached. Remove from burner. Plate dish as pictured on front of card, topping pasta with broccolini and scallops and garnishing with remaining Parmesan and pine nuts. Squeeze lemon wedges over meal to taste. Bon appétit!

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