Tuscan Tomato Scallop Linguine

with kale and mushrooms

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

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

In Your Box (serves 2)

  • Info
    ½ oz. Grated Parmesan
  • Info
    ⅗ oz. Butter
  • 2 oz. Kale
  • 1 Shallot
  • 1 tsp. Seasoned Salt Blend
  • 4 oz. Cremini Mushrooms
  • 2 oz. Tuscan Tomato Sauce
  • Info
    5 oz. Linguine
  • Info
    8 oz. Scallops

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
    583
  • Carbohydrates
    72g
  • Fat
    19g
  • Protein
    30g
  • Sodium
    1655mg

Recipe Steps

Before You Cook

  • 1

    Cook Pasta

    Once water is boiling, add pasta and ¼ tsp salt and cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander. While the pasta cooks, prepare the ingredients.

  • 2

    Prepare The Ingredients and Cook The Scallops

    Peel and halve shallot. Slice halves into thin strips. Cut mushrooms into ¼" slices. Stem kale and coarsely chop. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Transfer to a plate. Reserve pan; no need to wipe clean.

  • 3

    Cook The Vegetables

    In the same pan over medium high heat, add 2 tsp olive oil. Add mushrooms and shallots to hot pan and stir occasionally until browned, 4-6 minutes. Add kale and seasoned salt and cook 2-3 minutes or until kale is wilted. Add pasta, scallops, tuscan tomato sauce, butter, and ¼ cup pasta water. Bring to a simmer.

  • 4

    Finish The Dish

    Plate dish as pictured on front of card, topping with Parmesan. Bon appétit!

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