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Venetian Scallop Spaghetti

Venetian Scallop Spaghetti

in a Creamy Burst Tomato Sauce with Parsley & Chives

Gourmet
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Talk about a powerhouse: Every element of this recipe goes above and beyond in fitting in as much lush, decadent flavor as can be contained on a plate. It starts with scallops, pan-seared in garlic herb butter until they’re gloriously golden and tender. They’re stirred into spaghetti, which is tossed in a sauce of Parmesan, crème fraîche, garlic, lemon zest, and meltingly tender grape tomatoes. A sprinkle of fresh herbs ties everything together in aromatic splendor—one bite, and you’ll be captivated.

Allergens:WheatMilkShellfishMolluscs

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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lemon

1 clove

Garlic

1 unit

Green Herb Blend

4 ounce

Grape Tomatoes

6 ounce

Spaghetti

(ContainsWheat)

2 tablespoon

Garlic Herb Butter

(ContainsMilk)

6 tablespoon

Creme Fraiche

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Chili Pepper

8 ounce

Scallops

(ContainsShellfish, Molluscs)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat33 g
Saturated Fat18 g
Carbohydrate84 g
Sugar9 g
Dietary Fiber7 g
Protein32 g
Cholesterol115 mg
Sodium770 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Strainer
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Thinly slice chives. Mince chili.

2

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

3

• While pasta cooks, pat scallops* dry with paper towels; season generously all over with salt and pepper. • Melt half the garlic herb butter (you’ll use the rest in the next step) in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.

4

• Heat a large drizzle of olive oil in same pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, 2-3 minutes. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along. • Add garlic and remaining garlic herb butter; cook until fragrant, 1 minute. • Reduce heat to medium and add crème fraîche, lemon zest, ¼ cup reserved pasta cooking water (1/3 cup for 4 servings), and juice from half the lemon. Simmer until slightly thickened, 2-3 minutes.

5

• Stir drained spaghetti and half the Parmesan (save the rest for serving) into pan with sauce. • Add scallops along with any resting juices, and half the chives and chopped parsley. • Toss until spaghetti is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Season generously with salt and pepper. TIP: If you like things spicy, stir in half the chili.

6

• Divide pasta between bowls and top with remaining Parmesan, chives, and chopped parsley. Serve with remaining lemon wedges on the side.