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Scallop Linguine in Creamy Sun-Dried Tomato Sauce
Special Plus
Very High Fibre
Quick
New
Scallop Linguine in Creamy Sun-Dried Tomato Sauce

with Sugar Snap Peas and Crispy Shallots

10 min
Difficulty: 2/3
Canadian

Ingredients: Jumbo scallops • Linguine (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Sugar snap peas • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Parmesan cheese (milk) (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)) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).

Allergens

Barley
Walnuts
Oats
Rye
Triticale
Soy
Wheat
Milk
Sulphites
Scallops
Egg
May contain traces of allergens
Sesame
Gluten

Tags

Very High Fibre
Regional-specialty
Quick
New
Pasta-noodles
Speciality
Ingredients
Jumbo Scallops

Jumbo Scallops

227 g

Fresh Linguine

Fresh Linguine

227 g

Ciabatta Roll

Ciabatta Roll

1 unit(s)

Sugar Snap Peas

Sugar Snap Peas

113 g

Crispy Shallots

Crispy Shallots

28 g

Cream

Cream

56 mL

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.25 cup

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Garlic Spread

Garlic Spread

2 tbsp

Chicken Broth Concentrate

Chicken Broth Concentrate

1 unit(s)

Milk

Milk

0.5 cup

Oil

Oil

1 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Butter

Butter

1 tbsp

Preparation
1
Prep

  • Before starting, preheat the oven to 450˚F. Wash and dry all produce.
  • Bring a large pot of salted water to a boil over high.
  • Trim, then halve sugar snap peas. 
  • Using a strainer, drain and rinse scallops, then pat dry with paper towels.

2
Sear scallops

  • Heat a large non-stick pan over medium-high. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then scallops. Sear for 1-2 min per side, flipping halfway through, until golden.** Remove from heat, then add half the garlic spread. Toss to coat until garlic spread melts. 
  • Transfer scallops to a plate, then cover to keep warm.
  • Carefully wipe the pan clean.

3
Cook sugar snap peas and sauce

  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then sugar snap peas. Cook for 1 min, stirring often, until sugar snap peas start to soften. Season with salt and pepper. 
  • Add pesto, broth concentrate, cream and 1/2 cup (1 cup) milk. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
  • Remove from heat.

4
Cook pasta

  • Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite. 
  • Reserve 1/4 cup (1/2 cup) pasta water.
  • Strain linguine, then return to the pot, off heat.
  • Stir in 1 tbsp (2 tbsp) butter into linguine.

5
Make garlic bread

  • Halve ciabatta buns.
  • Spread remaining garlic spread on ciabatta halves, then sprinkle with half the Parmesan. On a parchment-lined baking sheet, arrange ciabatta, cut-sides up. 
  • Toast for 3-4 min, until golden. (TIP: Keep an eye on ciabatta so they don't burn.)

6
Finish and serve

  • To the pot with linguine, add sauce and reserved pasta water. Toss to coat. 
  • Divide pasta between bowls. Top with scallops.
  • Sprinkle with crispy shallots and remaining Parmesan.
  • Serve with garlic bread.

Nutrition per serving

1080

kcal

Calories

56

g

Fat

22

g

Saturated Fat

105

g

Carbohydrate

8

g

Sugar

7

g

Dietary Fiber

41

g

Protein

370

mg

Cholesterol

1170

mg

Sodium

1

g

Trans Fat

600

mg

Potassium

250

mg

Calcium

4.5

mg

Iron

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Scallop Linguine in Creamy Sun-Dried Tomato Sauce
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with Sugar Snap Peas and Crispy Shallots

10 min 2/3
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