Scallop and Bacon Linguine
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Scallop and Bacon Linguine

Scallop and Bacon Linguine

with Spinach

This date night pairing of bacon and scallops will have you singing 'that's amore'! You can't beat this duo, especially when swirled together with luxurious linguine, spinach and a velvety cream sauce!

Allergens:
Scallops
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

227 g

Sea Scallops

(Contains Scallops)

170 g

Linguine

(Contains Wheat)

237 mL

Cream

(Contains Milk)

100 g

Bacon Strips

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

56 g

Green Peas

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Garlic Puree

7 g

Parsley

1 piece

Lemon

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1220 kcal
Fat74 g
Saturated Fat43 g
Carbohydrate77 g
Sugar3 g
Dietary Fiber6 g
Protein45 g
Cholesterol479 mg
Sodium840 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.

Utensils

Large Non-Stick Pan
Paper Towel
Slotted Spoon
Large Pot
Zester
Measuring Cups
Measuring Spoons
Colander

Instructions

Cook bacon
1

Before starting, wash and dry all produce.Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Cut bacon into 1/4-inch strips.Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.Carefully discard all but 1 tsp (2 tsp) bacon fat from the pan.

Prep
2

Meanwhile, roughly chop parsley.Roughly chop spinach.Zest, then juice half the lemon. Cut remaining lemon into wedges. Pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.

Cook linguine
3

Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water, then drain linguine.

Sear scallops
4

Heat the pan with reserved bacon fat (from step 1) over medium-high. When hot, add scallops. Pan-fry until golden-brown and cooked through, 2-3 min per side.**Transfer scallops to another plate.

Make sauce
5

Reheat the same pan over medium. When hot, add 2 tbsp (4 tbsp) butter, then swirl to melt.Add spinach and garlic puree. Cook, stirring often, until spinach wilts, 1 min.Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until veggies are coated, 30 sec. Add cream, 1 tsp (2 tsp) lemon zest, 2 tsp (4 tsp) lemon juice and reserved pasta water. Cook, stirring often, until sauce thickens slightly, 4 min. Season with salt and pepper, to taste. Add linguine, scallops and parsley. Toss to combine.

Finish and serve
6

Divide linguine between plates. Top with bacon and Parmesan.Squeeze a lemon wedge over top, if desired.