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.
Allergens
Utensils
Tags
Jumbo Scallops
227 g
Fresh Linguine
227 g
Ciabatta Roll
1 unit(s)
Sugar Snap Peas
113 g
Crispy Shallots
28 g
Cream
56 mL
Sun-Dried Tomato Pesto
0.25 cup
Parmesan Cheese, shredded
0.25 cup
Garlic Spread
2 tbsp
Chicken Broth Concentrate
1 unit(s)
Milk
0.5 cup
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- 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.
1050
kcal
Calories
50
g
Fat
18
g
Saturated Fat
104
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
41
g
Protein
355
mg
Cholesterol
1270
mg
Sodium
0.5
g
Trans Fat
600
mg
Potassium
250
mg
Calcium
7
mg
Iron
with Sugar Snap Peas and Crispy Shallots
with Sugar Snap Peas and Crispy Shallots
