Scallop and Bacon Linguine
with Spinach and Parmesan
Ingredients: 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sea scallops • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Lemon • Spinach • Parmesan cheese (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)) (milk) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
170 g
Linguine
(Contains: Wheat)
237 mL
Cream
(Contains: Milk)
100 g
Bacon Strips
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: 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 traces of: Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Egg)
7 g
Parsley
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Cut bacon into 1/4-inch strips.
- Heat a large non-stick pan over medium-high.
- When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- 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.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain linguine, then return to the pot, off heat.
- Heat the pan with reserved bacon fat (from step 1) over medium-high.
- When hot, add scallops. Pan-fry for 2-3 min per side, until golden and cooked through.**
- Transfer scallops to another plate.
- Reheat the same pan over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then spinach and garlic puree. Cook for 1 min, stirring often, until spinach wilts.
- Sprinkle Cream Sauce Spice Blend into the pan. Stir for 30 sec, until veggies are coated.
- Add cream, 1 tsp (2 tsp) lemon zest, 2 tsp (4 tsp) lemon juice and reserved pasta water. Cook for 4 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- Add linguine, scallops and parsley. Toss to combine.
- Divide linguine between plates. Top with bacon and Parmesan.
- Squeeze a lemon wedge over top.
