Linguine and Pan-Seared Scallops
with Creamy Wine Sauce and Garlic Zucchini- Scallops
- Egg
- Wheat
- Milk
- Sulphites
- Soy
- Soy
- Sulphites
- May contain traces of allergens
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Egg
- Fish
- Milk
- Crustaceans
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) • Parsley.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
227 g
Fresh Linguine
(Contains: Egg, Wheat)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
56 g
Baby Spinach
1 unit(s)
Shallot
56 mL
Cream
(Contains: Milk)
1 unit(s)
Zucchini
3.5 g
Parsley
Not included in your delivery
3 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition facts
Utensils
Cooking Steps
- Before starting, to a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high. Wash and dry all produce.
- Peel, then cut shallot into 1/4-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- Roughly chop half the parsley (chop all for 4 servings).
- Drain and rinse scallops, then pat dry with paper towels.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil. Add scallops, then season with salt and pepper. Sear for 1-2 min per side, flipping halfway through, until golden.**
- Add half the garlic spread, then toss to coat scallops.
- Carefully transfer scallops to a plate. Cover to keep warm.
- Reheat the same pan over medium.
- Add remaining garlic spread, then swirl the pan until melted. Add zucchini. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Add shallots. Cook for 1 min, stirring constantly, until fragrant.
- Add wine. Cook for 1-2 min, stirring often, until slightly thickened.
- Add pesto and cream. Cook for 1-2 min, stirring constantly, until warmed through.
- Season with salt and pepper.
- Meanwhile, to the boiling water, add linguine. Cook uncovered for 3-4 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.
- To the pot with linguine, add sauce, reserved pasta water and spinach. Stir for 30 sec, until spinach is wilted.
- Divide linguine between plates.
- Top with scallops.
- Sprinkle parsley over top.
