Creamy Bacon & Scallop Spaghetti
with Sun-Dried Tomatoes, Spinach & Parmesan
Scallops and bacon sittin’ in a tree…(you know the rest). It’s a match made in heaven, to be certain, and what better way to let this surf-and-turf romance blossom than on a bed of creamy linguine? Here, scallops are seared in bacon fat—you had us at bacon—and combined with spinach in a garlicky sun-dried tomato pan sauce. It’s topped with crisp bacon, scallion greens, and Parmesan for one luscious, velvety bowl of pasta. Ooh, is it getting hot in here, or is it just us?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1.5 ounce
Sun-Dried Tomatoes
4 ounce
Bacon
6 ounce
Spaghetti
(Contains Wheat)
10 ounce
Scallops
(Contains Shellfish)
1 teaspoon
Garlic Powder
4 ounce
Cream Sauce Base
(Contains Milk)
1 unit
Veggie Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains Milk)
2.5 ounce
Spinach
Not included in your delivery
1.5 teaspoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.
• Heat a large dry, preferably nonstick, pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Carefully discard all but a thin layer of bacon fat from pan.
• 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.
• While pasta cooks, pat scallops* dry with paper towels; season generously all over with half the garlic powder (you’ll use the rest later), salt, and pepper. • Melt 1 TBSP butter (2 TBSP for 4 servings) and a small drizzle of oil in pan with bacon fat over high heat. Once pan is very hot, add scallops; cook, stirring occasionally, until browned and cooked through, 2-3 minutes. • Turn off heat; transfer scallops and any pan drippings to a medium bowl. Allow pan to cool slightly, then wipe out.
• Heat a drizzle of oil in pan used for scallops over medium-high heat. Add scallion whites, sun-dried tomatoes, and a pinch of salt. Cook, stirring, until scallions are fragrant and tomatoes have softened, 1-3 minutes. Reduce heat to medium low. • Stir in cream sauce base, stock concentrate, half the Parmesan (save the rest for serving), remaining garlic powder, ¾ cup reserved pasta cooking water (1¼ cups for 4 servings), and ¼ tsp sugar (½ tsp for 4). Cook, stirring, until sauce begins to thicken, 1-3 minutes. TIP: If pasta isn’t done cooking yet, ladle pasta water directly from pot.
• Turn off heat. Add drained spaghetti, scallops (with pan drippings), and spinach to pan with sauce. Stir until spinach wilts and pasta is thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Taste and season with salt and pepper if desired.
• Divide pasta between bowls. Top with bacon, scallion greens, and remaining Parmesan. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
Scallops are fully cooked when internal temperature reaches 145°.
