Scallop Linguine in Creamy Sun-Dried Tomato Sauce
with Sugar Snap Peas and Crispy Shallots- Scallops
- Egg
- Wheat
- Barley
- Milk
- Soy
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Gluten
- Sulphites
- Milk
Ingredients: Jumbo scallops • Linguine (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Sugar snap peas • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Garlic spread (soy) (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) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
227 g
Fresh Linguine
(Contains: Egg, Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Sesame, Soy, Walnuts, Oats, Rye, Triticale, May contain traces of allergens, Wheat, Barley)
113 g
Sugar Snap Peas
28 g
Crispy Shallots
(Contains: Gluten, May contain traces of allergens, Wheat)
56 mL
Cream
(Contains: Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
½ cup
Milk*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Trim, then halve sugar snap peas.
- Using a strainer, drain and rinse scallops, then pat dry with paper towels.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then scallops. Sear for 1-2 min per side, flipping halfway through, until golden.** Remove from heat, then add half the garlic spread. Toss to coat until garlic spread melts.
- Transfer scallops to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sugar snap peas. Cook for 1 min, stirring often, until sugar snap peas start to soften. Season with salt and pepper.
- Add pesto, broth concentrate, cream and 1/2 cup (1 cup) milk. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain linguine, then return to the pot, off heat.
- Stir in 1 tbsp (2 tbsp) butter into linguine.
- Halve ciabatta buns.
- Spread remaining garlic spread on ciabatta halves, then sprinkle with half the Parmesan. On a parchment-lined baking sheet, arrange ciabatta, cut-sides up.
- Toast for 3-4 min, until golden. (TIP: Keep an eye on ciabatta so they don't burn.)
- To the pot with linguine, add sauce and reserved pasta water. Toss to coat.
- Divide pasta between bowls. Top with scallops.
- Sprinkle with crispy shallots and remaining Parmesan.
- Serve with garlic bread.
