Buttery Scallops & Parmesan Spaghetti
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Buttery Scallops & Parmesan Spaghetti

Buttery 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.

Total Time30 minutes
Prep Time5 minutes


serving amount

6 ounce


1 clove


1 unit


6 ounce


(Contains Wheat)

8 ounce

Jumbo Sea 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



4 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories830 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber6 g
Protein33 g
Cholesterol115 mg
Sodium1400 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
Baking Sheet
Paper Towel
Large Pan
Aluminum Foil



• 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.

Roast Asparagus

• 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.

Cook Spaghetti

• 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.

Cook Scallops

• 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.

Make Sauce

• 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.

Finish Pasta

• 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°.