Fiery Red Pepper Scallop Linguine
with White Wine
Nothing goes better than linguine and seafood. These perfectly seared scallops are delicious paired with our spicy pepper linguine.
Ingredients: Sea scallops • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Zucchini • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Chili flakes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
227 g
Fresh Linguine
(Contains: Egg, Wheat)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Soy, Sulphites, Sesame, Wheat, Gluten, Tree nuts, Mustard, Egg, Fish, Milk, Crustaceans)
2 tbsp
Garlic Spread
(May contain traces of: Soy, Sulphites, Milk)
56 g
Baby Spinach
1 tsp
Chili Flakes
(May contain traces of: Soy, Sulphites, Sesame, Wheat, Tree nuts, Mustard, Milk, Triticale, Peanuts)
1 unit(s)
Shallot
56 mL
Cream
(Contains: Milk)
1 unit(s)
Zucchini
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut shallot into 1/4-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons
- Roughly chop spinach.
- Using a strainer, drain and rinse scallops. Pat very dry with paper towels.
- Season scallops with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then scallops. Sear, until golden-brown, 1-2 min.
- Add half the garlic spread to pan, then flip scallops. Sear, until golden-brown on other side and cooked through, 1-2 min.**
- Transfer to a plate. Cover to keep warm.
- Reduce heat to medium.
- Add remaining garlic spread, then swirl to pan to melt. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add shallots and 1/4 tsp (1/2 tsp) chili flakes. Cook, stirring constantly, until fragrant, 1 min.
- Add white wine. Cook, stirring often, until slightly thickened, 1-2 min.
- Add red pepper pesto and cream. Cook, stirring constantly until warmed through, 1-2 min.
- Season with salt and pepper, to taste.
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally until tender, 3-4 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain.
- Add sauce and spinach to pot with linguine. Stir, until spinach is wilted, 30 sec.
- Divide linuine between plates.
- Top with scallops.
- Sprinkle over more chili flakes, if desired.
