Scallops with Lemon-Caper Pasta

with baby spinach

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish, Soy

Calories Conscious
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Seasoned Croutons
  • Info
    8 oz. Scallops
  • ½ oz. Capers
  • 1 Lemon
  • Info
    5 oz. Linguine
  • Info
    2 oz. Sour Cream
  • 3 oz. Baby Spinach
  • Info
    ½ oz. Grated Parmesan
  • 2 tsp. Mirepoix Base
  • Nutrition (per serving)

  • Calories
    540
  • Carbohydrates
    70g
  • Fat
    15g
  • Protein
    30g
  • Sodium
    1190mg

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.

  • Step 2 - Cook the Pasta
    2

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserce ¼ cup pasta cooking water. Drain pasta in 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 and add pasta cooking water and mirepoix base to hot pot. Stir to combine. Add cooked pasta, sour cream, and Parmesan and stir until pasta is fully coated.
    Add spinach, capers, and 2 Tbsp. lemon juice. Stir often until spinach begins to wilt, 2-3 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!