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
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PescatarianOver 30g protein
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
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5 oz. Spaghetti
- 4 oz. Marinara Sauce
- 4 oz. Grape Tomatoes
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1 oz. Shredded Asiago Cheese
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2 Tbsp. Arrabbiata Pesto
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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) yOk4eD3m
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Calories630
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Carbohydrates70g
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Net Carbs62g
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Fat24g
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Protein36g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Colander
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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