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Sicilian-Style Scallops
with creamy Parmesan spaghetti
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Milk, Wheat
Chef
Tom Scodari
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 take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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10 oz. Cooked Spaghetti
- 8 oz. Scallops
- 3 oz. Peas
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2 oz. Cream Cheese
- 1 Shallot
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1 oz. Shredded Parmesan Cheese
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1 oz. Sicilian Sauce
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¼ cup Panko Breadcrumbs
- 0.28 oz. Lemon Juice
- 1 tsp. Garlic Salt
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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Calories660
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Carbohydrates66g
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Net Carbs59g
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Fat29g
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Protein33g
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Sodium1900mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 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 Make the Pasta
Bring a medium pot with 1/3 cup water, garlic salt, and cream cheese to a simmer over medium heat.
Once simmering, stir in pasta, peas, and half the shredded cheese (reserve remaining for garnish). Stir often until pasta is warmed through, 2-3 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Cover and set aside.While pasta heats, continue recipe. -
2 Prepare Ingredients and Toast Panko
Peel and mince shallot.
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.Line a plate with a paper towel. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add panko and a pinch of salt to hot pan. Stir constantly until golden-brown, 3-5 minutes.Remove from burner. Transfer panko to towel-lined plate. Wipe pan clean and reserve. -
3 Cook the Scallops
Return pan used to toast panko to medium-high heat and add 1 Tbsp. olive oil.
And scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Transfer scallops to a plate. Keep pan over medium-high heat; no need to wipe clean. -
4 Make Sauce and Finish Dish
Add shallots to hot pan and stir occasionally until tender and lightly browned, 2-3 minutes.
Remove from burner. Stir in 2 Tbsp. water, Sicilian sauce (to taste), and lemon juice.Add scallops and flip until coated.Plate dish as pictured on front of card, topping pasta with scallops and topping scallops with remaining sauce from pan (to taste). Garnish with toasted panko and remaining shredded cheese. Bon appétit!
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