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Blush Bay Scallop Penne

Blush Bay Scallop Penne

with Parmesan & Lemon

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If you think beautifully cooked scallops are only achievable with a dinner reservation at a fancy restaurant, think again! Here, you’ll master the art of the perfect sear, cooking the scallops in butter until they form a caramelized, golden crust. They’re tossed into a creamy blush sauce with al dente penne noodles, then topped with Parmesan and a little minced chili for customizable heat. Our compliments to the chef… oh yeah, that’s you!

Tags:Quick
Allergens:WheatShellfishFishMilk

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lemon

2 unit

Scallions

1 unit

Roma Tomato

1 clove

Garlic

6 ounce

Penne Pasta

(ContainsWheat)

10 ounce

Bay Scallops

(ContainsShellfish)

1.5 ounce

Tomato Paste

1 unit

Seafood Stock Concentrate

(ContainsShellfish, Fish)

2 tablespoon

Cream Cheese

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Chili Pepper

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat25 g
Saturated Fat14 g
Carbohydrate95 g
Sugar12 g
Dietary Fiber8 g
Protein36 g
Cholesterol85 mg
Sodium1270 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
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Zester
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Dice tomato. Mince chili. Zest and quarter lemon. • Pat scallops* dry with paper towels and season all over with salt and pepper.

2

• Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.

3

• While pasta cooks, heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in a large pan over high heat. Once pan is very hot, add scallops; cook, stirring occasionally, until browned and cooked through, 2-3 minutes. • Transfer to a plate. Remove pan from heat to cool for 1 minute, then return to medium heat.

4

• Add 1 TBSP butter (2 TBSP for 4 servings), scallion whites, and garlic to pan used for scallops; cook, stirring occasionally, until fragrant, 30 seconds. • Add tomato and season with salt and pepper. Cook, stirring, until just softened, 2-3 minutes. TIP: If you like things spicy, stir in half the chili. • Stir in tomato paste, cream cheese, stock concentrate, and ¼ cup plain water (1⁄3 cup for 4) until combined. • Add half the Parmesan (save the rest for serving) and stir until melted. Remove pan from heat. Season with salt and pepper.

5

• Once pasta is drained, return pan with sauce to medium heat; add drained penne, scallops (discard any excess liquid on plate), lemon zest, and a squeeze of lemon juice. • Toss, adding splashes of reserved pasta cooking water as needed, until everything is coated in a creamy sauce, 1-2 minutes. Season with salt and pepper.

6

• Divide pasta between bowls and top with scallion greens, remaining Parmesan, and chili to taste. Serve with remaining lemon wedges on the side.