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!


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

Preparation Time35 minutes
Cooking Time15 minutes


serving amount

227 g

Jumbo Scallops

(Contains Scallops)

170 g


(Contains Wheat)

237 mL


(Contains Milk)

100 g

Bacon Strips

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

7 g


1 unit(s)


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1230 kcal
Fat82 g
Saturated Fat42 g
Carbohydrate81 g
Sugar7 g
Dietary Fiber6 g
Protein41 g
Cholesterol470 mg
Sodium1050 mg
Trans Fat2 g
Potassium600 mg
Calcium250 mg
Iron4 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.


Large Non-Stick Pan
Slotted Spoon
Large Pot
Measuring Spoons
Measuring Cups


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