Culinary Collection

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

Calories Conscious
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

You've had many a piccata-esque dishes 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 sauce is all 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)

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

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
    584
  • Carbohydrates
    74g
  • Fat
    17g
  • Protein
    33g
  • Sodium
    1866mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium 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 whole chicken breasts, pat dry, and cut into 1” pieces. Season with a pinch of salt and pepper. Follow same instructions as scallops in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using sirloin steaks, follow same instructions as scallops in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Serve alongside pasta.

  • If using New York strip, follow same instructions as scallops in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve. Serve alongside pasta.

  1. 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.

  2. 2

    Start 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.

  3. 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.

  4. 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. Stir in cooked pasta, sour cream, and Parmesan 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.

  5. 5

    Finish the Dish

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

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