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Seared Scallops and Tomato Pasta
with pesto and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Scallops
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8 oz. Cooked Penne Pasta
- 4 oz. Grape Tomatoes
- 4 oz. Marinara Sauce
- 1 Shallot
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1 oz. Sun Dried Tomato Pesto
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Minced Garlic and Parsley
- ¼ tsp. Red Pepper Flakes
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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Calories480
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Carbohydrates60g
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Net Carbs54g
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Fat15g
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Protein26g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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
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If using 16 oz. scallops, follow same instructions as 8 oz., working in batches if necessary.
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If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Halve tomatoes.
Peel and mince shallot. -
2 Start the Sauce
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add tomatoes, shallots, and a pinch of salt to hot pan. Stir occasionally until tomatoes have softened, 2-3 minutes.
Add minced garlic and parsley and stir often until fragrant, 30-60 seconds. -
3 Add Pasta and Finish Sauce
Add pesto, marinara, mirepoix base, 2 Tbsp. water, 1/4 tsp. pepper, and a pinch of salt to hot pan. Stir to combine.
Add pasta and stir often until pasta is heated through and coated in sauce, 1-2 minutes.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.While pasta and sauce cook, continue recipe. -
4 Sear Scallops and Finish Dish
Pat scallops dry and season all over 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.Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops to hot pan. Cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping pasta with scallops and garnishing with cheese and red pepper flakes (to taste). Bon appétit!
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