Blush Bay Scallop Penne
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Blush Bay Scallop Penne

Blush Bay Scallop Penne

with Parmesan & Lemon

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!


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

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit


2 unit


1 unit

Roma Tomato

1 clove


6 ounce

Penne Pasta

(Contains Wheat)

10 ounce

Bay Scallops

(Contains Shellfish)

1.5 ounce

Tomato Paste

1 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

2 tablespoon

Cream Cheese

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

1 unit

Chili Pepper

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ 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.


Large Pot
Paper Towel
Large Pan



• 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.

Cook Pasta

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

Cook Scallops

• 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.

Make Sauce

• 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.

Toss Pasta

• 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.


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