Creamy Bacon & Scallop Spaghetti
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Creamy Bacon & Scallop Spaghetti

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.

Total Time30 minutes
Prep Time5 minutes


serving amount

2 unit


1.5 ounce

Sun-Dried Tomatoes

4 ounce


6 ounce


(Contains Wheat)

10 ounce


(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


Not included in your delivery

1.5 teaspoon

Cooking Oil

¼ teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1010 kcal
Fat52 g
Saturated Fat22 g
Carbohydrate89 g
Sugar14 g
Dietary Fiber7 g
Protein45 g
Cholesterol130 mg
Sodium1900 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
Large Pan
Paper Towel
Medium Bowl



• 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.

Cook Bacon

• 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.

Cook Pasta

• 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.

Sear Scallops

• 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.

Make Sauce

• 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.

Finish Pasta

• 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°.