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Scallop Linguine in Creamy Sun-Dried Tomato Sauce
Special Plus
Quick
Scallop Linguine in Creamy Sun-Dried Tomato Sauce

with Sugar Snap Peas and Crispy Shallots

10 min
Difficulty: 2/3
Canadian

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. Ingredients: Sea scallops • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Sugar snap peas • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sun-dried tomato pesto (sundried tomato, water, soy oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), salt, sugar, herbs, spices, citric acid, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Garlic spread (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) (soy) • 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) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • 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
Tree nuts
Gluten

Utensils

Parchment Paper
Baking Sheet
Large Pot
Measuring Spoons
Strainer
Large Non-Stick Pan
Measuring Cups

Tags

Quick
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.
  • Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high heat.
  • Wash and dry all produce.
  • Trim, then halve sugar snap peas. 
  • Using a strainer, drain and rinse scallops. Pat very dry with paper towels. Season with salt and pepper.

2
Sear scallops

  • Heat a large non-stick pan over medium-high. 
  • 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, 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, 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.

4
Cook pasta

  • 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 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 until golden-brown, 3-4 min. (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

1100

kcal

Calories

57

g

Fat

22

g

Saturated Fat

106

g

Carbohydrate

9

g

Sugar

7

g

Dietary Fiber

41

g

Protein

370

mg

Cholesterol

1200

mg

Sodium

1

g

Trans Fat

600

mg

Potassium

250

mg

Calcium

5.5

mg

Iron

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