Venetian Scallop Spaghetti in a Creamy Burst Tomato Sauce

Name: Venetian Scallop Spaghetti in a Creamy Burst Tomato Sauce with Parsley & Chives
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 1 unit Green Herb Blend; 6 tbsp Crème Fraîche; 1 Lemon; 8 oz Scallops; 1 clove Garlic; 4 oz Tomato; 2 tbsp Garlic; 6 oz Spaghetti; 1 unit Chili Pepper; tsp Salt, tsp; tsp Black Pepper, tsp

with Parsley & Chives

By Recipe0 System

Talk about a powerhouse: Every element of this recipe goes above and beyond in fitting in as much lush, decadent flavor as can be contained on a plate. It starts with scallops, pan-seared in garlic herb butter until they’re gloriously golden and tender. They’re stirred into spaghetti, which is tossed in a sauce of Parmesan, crème fraîche, garlic, lemon zest, and meltingly tender grape tomatoes. A sprinkle of fresh herbs ties everything together in aromatic splendor—one bite, and you’ll be captivated.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
1 unit Green Herb Blend
6 tbsp Crème Fraîche
1 Lemon
8 oz Scallops
1 clove Garlic
4 oz Tomato
2 tbsp Garlic
6 oz Spaghetti
1 unit Chili Pepper
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Thinly slice chives. Mince chili.
2

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
3

While pasta cooks, pat scallops* dry with paper towels; season generously all over with salt and pepper.

Melt half the garlic herb butter (you’ll use the rest in the next step) in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.
4

Heat a large drizzle of olive oil in same pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, 2-3 minutes. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Add garlic and remaining garlic herb butter; cook until fragrant, 1 minute.

Reduce heat to medium and add crème fraîche, lemon zest, ¼ cup reserved pasta cooking water (1/3 cup for 4 servings), and juice from half the lemon. Simmer until slightly thickened, 2-3 minutes.
5

Stir drained spaghetti and half the Parmesan (save the rest for serving) into pan with sauce.

Add scallops along with any resting juices, and half the chives and chopped parsley.

Toss until spaghetti is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Season generously with salt and pepper. TIP: If you like things spicy, stir in half the chili.
6

Divide pasta between bowls and top with remaining Parmesan, chives, and chopped parsley. Serve with remaining lemon wedges on the side.

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