Sautéed Scallops & Parmesan Spaghetti
with Asparagus & Lemon
Get ready to impress your dinner companions with this restaurant-worthy Italian-inspired meal. Scallops are sautéed until they’re gloriously golden and succulent. They’re coated in a luscious creamy sauce, then tossed with spaghetti, loads of Parmesan, roasted asparagus, and bright lemon zest. Finish with a swirl of butter and a squeeze of lemon juice, then all that’s left to do is pour the vino and cue the violins.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Asparagus
1 clove
Garlic
1 unit
Lemon
6 ounce
Spaghetti
(Contains Wheat)
8 ounce
Scallops
(Contains Shellfish)
4 ounce
Cream Sauce Base
(Contains Milk)
1 unit
Seafood Stock Concentrate
(Contains Fish, Shellfish)
1.5 tablespoon
Sour Cream
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Mince garlic. Zest and quarter lemon.
• Toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly browned, 10-12 minutes.
• 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. • Return spaghetti to pot and set aside.
• Place scallops* in a strainer and rinse under cold water to remove any grit. Gently remove any small side muscles if necessary and pat dry with paper towels. Season with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Once pan is very hot, add scallops; cook, undisturbed, until lightly browned on bottoms, 2-3 minutes. • Flip scallops and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Cook, spooning butter over scallops, until scallops are opaque and cooked through, 1-2 minutes more. • Turn off heat; transfer to a plate and tent with foil. Wipe out pan and let cool slightly.
• Heat a drizzle of oil in pan used for scallops over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. • Whisk in cream sauce base, stock concentrate, and 1⁄3 cup reserved pasta cooking water (¾ cup for 4 servings). Cook, whisking, until slightly thickened, 2-4 minutes. • Reduce heat to medium low and whisk in sour cream until smooth.
• Transfer sauce to pot with drained spaghetti; add roasted asparagus, Parmesan, 1 TBSP butter (2 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of lemon zest. • Reduce heat to low. Cook, stirring, until butter has melted and everything is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
• Divide pasta between shallow bowls. Top with scallops and a squeeze of lemon juice just before serving.
Scallops are fully cooked when internal temperature reaches 145°.
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