Sautéed Scallops & Parmesan Spaghetti

Name: Sautéed Scallops & Parmesan Spaghetti with Asparagus & Lemon
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 oz Asparagus; 1 clove Garlic; 1 Lemon; 6 oz Spaghetti; 8 oz Scallops; 4 oz Cream Sauce Base; 1 unit Seafood Stock Concentrate; 1 1/2 tbsp Sour Cream; 3 tbsp Parmesan Cheese; Salt; Black Pepper; 4 tsp Cooking Oil; 2 tbsp Butter

with Asparagus & Lemon

By Recipe0 System

Get ready to impress your dinner companions with this restaurant-worthy Italian-inspired meal. Scallops are sautéed until they’re gloriously golden and succulent. They’re coated in a luscious creamy sauce, then tossed with spaghetti, loads of Parmesan, roasted asparagus, and bright lemon zest. Finish with a swirl of butter and a squeeze of lemon juice, then all that’s left to do is pour the vino and cue the violins.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Asparagus
1 clove Garlic
1 Lemon
6 oz Spaghetti
8 oz Scallops
4 oz Cream Sauce Base
1 unit Seafood Stock Concentrate
1 1/2 tbsp Sour Cream
3 tbsp Parmesan Cheese
Salt
Black Pepper
4 tsp Cooking Oil
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Mince garlic. Zest and quarter lemon.
2

Toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly browned, 10-12 minutes.
3

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

Return spaghetti to pot and set aside.
4

Place scallops* in a strainer and rinse under cold water to remove any grit. Gently remove any small side muscles if necessary and pat dry with paper towels. Season with salt and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Once pan is very hot, add scallops; cook, undisturbed, until lightly browned on bottoms, 2-3 minutes.

Flip scallops and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Cook, spooning butter over scallops, until scallops are opaque and cooked through, 1-2 minutes more.

Turn off heat; transfer to a plate and tent with foil. Wipe out pan and let cool slightly.
5

Heat a drizzle of oil in pan used for scallops over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds.

Whisk in cream sauce base, stock concentrate, and 1⁄3 cup reserved pasta cooking water (¾ cup for 4 servings). Cook, whisking, until slightly thickened, 2-4 minutes.

Reduce heat to medium low and whisk in sour cream until smooth.
6

Transfer sauce to pot with drained spaghetti; add roasted asparagus, Parmesan, 1 TBSP butter (2 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of lemon zest.

Reduce heat to low. Cook, stirring, until butter has melted and everything is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
7

Divide pasta between shallow bowls. Top with scallops and a squeeze of lemon juice just before serving.

Scallops are fully cooked when internal temperature reaches 145°.

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