Venetian Scallop Spaghetti
in a Creamy Burst Tomato Sauce with Parsley & Chives
Talk about a powerhouse: Every element of this recipe goes above and beyond in fitting in as much lush, decadent flavor as can be contained on a plate. It starts with scallops, pan-seared in garlic herb butter until they’re gloriously golden and tender. They’re stirred into spaghetti, which is tossed in a sauce of Parmesan, crème fraîche, garlic, lemon zest, and meltingly tender grape tomatoes. A sprinkle of fresh herbs ties everything together in aromatic splendor—one bite, and you’ll be captivated.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
1 clove
Garlic
1 unit
Green Herb Blend
4 ounce
Grape Tomatoes
6 ounce
Spaghetti
(Contains Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
6 tablespoon
Crème Fraîche
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
1 unit
Chili Pepper
8 ounce
Scallops
(Contains Shellfish)
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry all produce. • Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Thinly slice chives. Mince chili.
• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
• While pasta cooks, pat scallops* dry with paper towels; season generously all over with salt and pepper. • Melt half the garlic herb butter (you’ll use the rest in the next step) in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.
• Heat a large drizzle of olive oil in same pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, 2-3 minutes. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along. • Add garlic and remaining garlic herb butter; cook until fragrant, 1 minute. • Reduce heat to medium and add crème fraîche, lemon zest, ¼ cup reserved pasta cooking water (1/3 cup for 4 servings), and juice from half the lemon. Simmer until slightly thickened, 2-3 minutes.
• Stir drained spaghetti and half the Parmesan (save the rest for serving) into pan with sauce. • Add scallops along with any resting juices, and half the chives and chopped parsley. • Toss until spaghetti is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Season generously with salt and pepper. TIP: If you like things spicy, stir in half the chili.
• Divide pasta between bowls and top with remaining Parmesan, chives, and chopped parsley. Serve with remaining lemon wedges on the side.
