Scallop Linguine in Rosé Sauce
with Sugar Snap Peas and Crispy Shallots- Scallops
- Egg
- Wheat
- Barley
- Milk
- Soy
- Soy
- Walnuts
- Sesame
- May contain traces of allergens
- Sulphites
- Milk
Is there anything more beautiful than a heaping plate of pasta? Adding scallops wouldn't hurt! Fresh linguine is smothered in sun-dried tomato pesto sauce with sugar snap peas, crispy shallot crumbs and buttery jumbo sea scallops for the ultimate dinner flavour bomb.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
227 g
Fresh Linguine
(Contains: Egg, Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Soy, Walnuts, Sesame)
113 g
Sugar Snap Peas
28 g
Crispy Shallots
(Contains: Wheat)
56 mL
Cream
(Contains: Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
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*
Nutrition Values
Utensils
Cooking Steps
- Trim, then halve sugar snap peas.
- Using a strainer, drain and rinse scallops. Pat very dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then scallops. Sear, flipping halfway through, until golden-brown, 1-2 min per side.** Remove from heat, then add half the garlic spread. Toss to coat until garlic spread melts.
- Transfer scallops to a plate, 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, stirring often, until starting to soften, 1 min. Season with salt and pepper.
- Add pesto, broth concentrate, cream and 1/2 cup (1 cup) milk. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Remove from heat.
- Meanwhile, add linguine to the boiling water. Cook, uncovered, stirring occasionally, until tender, 2-4 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain linguine and return to the same pot, off heat.
- Stir in 1 tbsp (2 tbsp) butter into the linguine.
- Halve ciabatta buns.
- Spread remaining garlic spread on ciabatta halves, then sprinkle with half the Parmesan. Arrange ciabatta on a parchment-lined baking sheet, cut-sides up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on ciabatta so they don't burn!)
- Add sauce and reserved pasta water (from step 4) to the pot with linguine. Toss to coat.
- Divide pasta between bowls. Top with scallops.
- Sprinkle with crispy shallots and remaining Parmesan.
- Serve with garlic bread.
