Meal Kit
Culinary Collection
Spicy Petite Scallops Arrabbiata
with spaghetti and Asiago
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Milk, Wheat
- Pescatarian
- Protein-Packed
Chef
Tom Scodari
In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
- 5 oz. Spaghetti
- 4 oz. Grape Tomatoes
- 4 oz. Marinara Sauce
- 1 oz. Shredded Asiago Cheese
- 2 Tbsp. Arrabbiata Pesto
- ¼ cup Panko Breadcrumbs
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
- 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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Calories650
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Carbohydrates75g
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Net Carbs67g
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Fat24g
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Protein36g
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Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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 or 8 oz., working in batches if necessary.
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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 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
2 Prepare Ingredients and Toast Panko
Halve tomatoes (if you received a whole tomato, cut into 1/2" dice).
Thinly slice garlic.Combine panko and 1 tsp. olive oil on a microwave-safe plate. Microwave until golden-brown and toasted, 1-2 minutes, stirring once halfway through.While panko toasts, continue recipe. -
3 Cook the Scallops
Pat scallops dry. Season all over with 1/4 tsp. salt and 1/4 tsp. pepper. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.
Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds. Remove from burner. Transfer to a plate and set aside. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook scallops to medium heat and add 2 tsp. olive oil.
Add garlic, tomatoes, and red pepper flakes (to taste) to hot pan. Stir occasionally until garlic is tender and tomatoes start to burst, 2-3 minutes.Add marinara, garlic salt, pesto (to taste), and 3/4 cup reserved pasta cooking water. Bring to a simmer. -
5 Add Pasta and Scallops and Finish Dish
Once simmering, add pasta to hot pan and stir occasionally until sauce has thickened slightly and pasta is coated, 3-4 minutes.
Return scallops to pan and stir to coat. Remove from burner.If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping pasta with toasted panko and cheese. Bon appétit!
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