Garlic Herb Butter–Basted Scallops
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Garlic Herb Butter–Basted Scallops

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.

Tags:
Protein Smart
Easy Prep
Allergens:
Wheat
Shellfish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

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

Cooking Oil

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Nutrition Values

/ per serving
Calories690 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate77 g
Sugar8 g
Dietary Fiber5 g
Protein30 g
Cholesterol80 mg
Sodium950 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Paper Towel
Large Pan
Aluminum Foil
Whisk

Instructions

Prep
1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Quarter lemon. Roughly chop parsley.

Cook Pasta
2

• 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.

Cook Scallops
3

• 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.

Make Sauce
4

• 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, 1⁄2 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.

Finish Pasta
5

• 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.

Serve
6

• 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°.

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