Scallops with Lemon-Caper Pasta

with baby spinach

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish, Soy

A note about serious food allergies

You've had many a piccata before, at banquet dinners and weddings. You're used to the old stand-by, the dry chicken breast and super-salty capers with some subpar pasta. (Or you've had our delicious and succulent version with creamy sauce and delicate pasta.) This caper and butter sauce is all of the latter, none of the former, and instead of boring, snoozy chicken, succulent sweet scallops to sop up the good flavors.

In Your Box (serves 2)

  • 4 tsp. Mirepoix Base
  • Info
    1 oz. Grated Parmesan
  • Info
    1 oz. Seasoned Croutons
  • Info
    8 oz. Scallops
  • ½ oz. Capers
  • 1 Lemon
  • Info
    5 oz. Linguine
  • Info
    2 oz. Sour Cream
  • 2 oz. Baby Spinach

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
    568
  • Carbohydrates
    71g
  • Fat
    17g
  • Protein
    32g
  • Sodium
    1519mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve lemon lengthwise. Cut one half into wedges and juice the other half. Coarsely crush croutons. Pat scallops dry, and season both sides with a pinch of salt and 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.

  • Step 2 - Cook the Pasta
    2

    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 and set aside. Reserve pot; no need to wipe clean. While pasta cooks, cook scallops.

  • Step 3 - Cook the Scallops
    3

    Cook the Scallops

    Place a medium non-stick pan over medium-high and add 1 tsp. olive oil. Add scallops to hot pan and cook until golden brown and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove scallops to a plate.

  • Step 4 - Finish the Pasta
    4

    Finish the Pasta

    Return pot used to cook pasta to medium heat. Add pasta cooking water, mirepoix base, and a pinch of salt to hot pot. Stir to combine. Add cooked pasta, sour cream, and Parmesan and stir until pasta is fully coated. Add spinach, capers, and 1 Tbsp. lemon juice. Stir often until spinach begins to wilt, 1-2 minutes. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, topping pasta with scallops and garnishing with crushed croutons. Squeeze lemon wedge over to taste. Bon appétit!

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