Venetian Scallop Spaghetti
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Venetian Scallop Spaghetti

Venetian Scallop Spaghetti

in a Creamy Burst Tomato Sauce with Parsley & Chives

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.


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

Total Time35 minutes
Prep Time5 minutes


serving amount

1 unit


1 clove


1 unit

Green Herb Blend

4 ounce

Grape Tomatoes

6 ounce


(Contains Wheat)

2 tablespoon

Garlic Herb Butter

(Contains Milk)

6 tablespoon

Crème Fraîche

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

1 unit

Chili Pepper

8 ounce


(Contains Shellfish)

Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ 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.


Large Pot
Large Pan
Paper Towel



• 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.

Cook Pasta

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

Cook Sausages

• 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.

Make Sauce

• 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.


• 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.


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

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