Sautéed Scallops & Parmesan Spaghetti
with Asparagus & Lemon
- Wheat
- Shellfish
- Milk
- Fish
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.
Ingredients
6 ounce
Asparagus
1 clove
Garlic
1 unit
Lemon
6 ounce
Spaghetti
(Contains: Wheat)
8 ounce
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
Salt
Pepper
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the lemon-infused creamy sauce, though some found it a bit bland and added extra seasoning.
- Ease of prep: First-time scallop cooks found it approachable, but some felt it was time-consuming to prepare.
- Suggestions: Consider adding mushrooms or chopped nuts for extra texture. Cook scallops no more than 2 minutes per side to avoid overcooking.
- Portions: Some wished for more scallops, especially given the premium pricing of the dish.
- Scallop quality: While many enjoyed fresh, well-sized scallops, others found them fishy or gritty; thorough rinsing is crucial.
Reviews from our home cooks
After I cooked the scallops, I cut them into tiny pieces and spread them all over so I got a little in each bite. Cook it right before trash day because the scallop wrappers smell crazy bad. I couldn't find the seafood stock so I used chicken and it turned out really well. Might be my favorite hello fresh meal!! And super easy to make. It's easy to overcook scallops so no more than 2 minutes on each side.
I love how accessible scallops are within hello fresh, I wouldn't have been brave enough to try on my own. Truly enjoyed this recipe.
The sauce was delicious and the scallops seemed really fresh and were good sized.
Love anything with scallops and this meal turned out great! The touch of lemon brought it all together.
This was a great meal but 4 scallops that were actually each half of a scallop was not adequate. Fortunately we had some of our own scallops to add and it was a good meal. You charged extra for this meal because of the scallop ingredient and I think you are starting to push me away from continuing to order. The protein portion of all your meals is inadequate in my opinion.
I have never cooked seafood before so I didn't know to be careful not to overcook. The scallops were delicious but a little over cooked.
I felt like a chef in a high class restaurant preparing this meal, and it tasted amazing.
Was going to save half for lunch the next day and ended up eating it all!!! So good!!
I would consider adding chopped nuts for a surprise crunchy texture but overall very good
This was quite good. I just wish the flavors were a bit pumped up. More spices, perhaps?
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