Garlic Herb Butter–Basted Scallops
with Spaghetti & Burst Grape Tomatoes
Searing tender scallops in herby browned butter is just one of the ways you’ll elevate this impressive pasta bowl. Juicy burst grape tomatoes add sunny verve to spaghetti in a rich, garlicky cream sauce. You’ll finish it all with a squeeze of lemon, then sprinkle with umami-rich Parmesan cheese and fresh, verdant parsley just before serving for a meal that flawlessly balances rich and fresh flavors.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Parsley
1 unit
Lemon
6 ounce
Spaghetti
(Contains Wheat)
8 ounce
Scallops
(Contains Shellfish)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
4 ounce
Grape Tomatoes
4 tablespoon
Cream Cheese
(Contains Milk)
1 unit
Veggie Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Quarter lemon. Roughly chop parsley.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
• While pasta cooks, pat scallops* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil and half the garlic herb butter in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. • Remove from heat; transfer scallops (with pan drippings) to a plate and tent with foil to keep warm. Wipe out pan.
• Once pasta is drained, heat a drizzle of oil in pan used for scallops over medium heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3-5 minutes. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along. • Reduce heat to low; whisk in cream cheese, stock concentrate, remaining garlic herb butter, ½ cup reserved pasta cooking water (1 cup for 4 servings), and juice from half the lemon. Cook, stirring occasionally, until cream cheese is thoroughly incorporated, 1-2 minutes.
• To pan with sauce, carefully add drained spaghetti and scallops with any resting juices; cook, tossing and adding splashes of reserved pasta cooking water as needed, until spaghetti is thoroughly coated in sauce, 1-2 minutes. (For 4 servings, if you need more room, toss spaghetti mixture in pot used to cook pasta instead.) • Taste and season with salt and pepper if desired.
• Divide pasta and scallops between bowls; top with Parmesan, parsley, and as many chili flakes as you like. Serve with remaining lemon wedges on the side.
Scallops are fully cooked when internal temperature reaches 145°.
