Scallop Linguine in Rosé Sauce

Name: Scallop Linguine in Rosé Sauce with Sugar Snap Peas and Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 227 g Jumbo Scallops; 227 g Fresh Linguine; 1 unit(s) Ciabatta Roll; 113 g Sugar Snap Peas; 28 g Crispy Shallots; 56 mL Cream; ¼ cup Sun-Dried Tomato Pesto; ¼ cup Parmesan Cheese, shredded; 2 tbsp Garlic Spread; 1 unit(s) Chicken Broth Concentrate; ½ cup Milk*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Sugar Snap Peas and Crispy Shallots

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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.

Tags:

Quick

•New

Allergens:

Scallops

•Egg

•Wheat

•Barley

•Milk

•Soy

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

227 g

Jumbo Scallops

(Contains: Scallops)

227 g

Fresh Linguine

(Contains: Egg, Wheat)

1 unit(s)

Ciabatta Roll

(Contains: Barley, Wheat 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

Calories1050 kcal

Fat50 g

Saturated Fat18 g

Carbohydrate104 g

Sugar8 g

Dietary Fiber7 g

Protein41 g

Cholesterol355 mg

Sodium1270 mg

Trans Fat0.5 g

Potassium600 mg

Calcium250 mg

Iron7 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

•Strainer

•Large Non-Stick Pan

•Measuring Spoons

•Large Pot

•Measuring Cups

•Parchment Paper

•Baking Sheet

Cooking Steps

PDF

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.