Blush Bay Scallop Penne

Name: Blush Bay Scallop Penne with Parmesan & Lemon
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 1 unit Seafood Stock Concentrate; 1 Tomato; 2 tbsp Cream Cheese; 1 Lemon; 6 oz Penne; 1 clove Garlic; 1 Tomato; 2 unit Scallions; 1 unit Chili Pepper; 10 oz Sea Scallops; tsp Salt, tsp; tsp Black Pepper, tsp

with Parmesan & Lemon

By Recipe0 System

If you think beautifully cooked scallops are only achievable with a dinner reservation at a fancy restaurant, think again! Here, you’ll master the art of the perfect sear, cooking the scallops in butter until they form a caramelized, golden crust. They’re tossed into a creamy blush sauce with al dente penne noodles, then topped with Parmesan and a little minced chili for customizable heat. Our compliments to the chef… oh yeah, that’s you!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/4 cup Parmesan Cheese
1 unit Seafood Stock Concentrate
1 Tomato
2 tbsp Cream Cheese
1 Lemon
6 oz Penne
1 clove Garlic
1 Tomato
2 unit Scallions
1 unit Chili Pepper
10 oz Sea Scallops
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Dice tomato. Mince chili. Zest and quarter lemon.

Pat scallops* dry with paper towels and season all over with salt and pepper.
2

Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.
3

While pasta cooks, heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in a large pan over high heat. Once pan is very hot, add scallops; cook, stirring occasionally, until browned and cooked through, 2-3 minutes.

Transfer to a plate. Remove pan from heat to cool for 1 minute, then return to medium heat.
4

Add 1 TBSP butter (2 TBSP for 4 servings), scallion whites, and garlic to pan used for scallops; cook, stirring occasionally, until fragrant, 30 seconds.

Add tomato and season with salt and pepper. Cook, stirring, until just softened, 2-3 minutes. TIP: If you like things spicy, stir in half the chili.

Stir in tomato paste, cream cheese, stock concentrate, and ¼ cup plain water (1⁄3 cup for 4) until combined.

Add half the Parmesan (save the rest for serving) and stir until melted. Remove pan from heat. Season with salt and pepper.
5

Once pasta is drained, return pan with sauce to medium heat; add drained penne, scallops (discard any excess liquid on plate), lemon zest, and a squeeze of lemon juice.

Toss, adding splashes of reserved pasta cooking water as needed, until everything is coated in a creamy sauce, 1-2 minutes. Season with salt and pepper.
6

Divide pasta between bowls and top with scallion greens, remaining Parmesan, and chili to taste. Serve with remaining lemon wedges on the side.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.