Scallop Linguine in Rosé Sauce
with Sugar Snap Peas and Crispy Shallots
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.
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)
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.
