Premium

Scallops & Creamy Romesco Pasta

with Blistered Peppers & Saffron Mayo

30 MIN

+$12.00/serving 4 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
The curved, ridged shape of cascatelli is perfect for catching bites of sweet corn and a smoky, nutty romesco sauce—all topped with delicate, Spanish-spiced scallops.

TECHNIQUE TO HIGHLIGHT
Before combining with mayo, you’ll steep delicate threads of saffron in warm water, as both heat and hydration help to draw out all of its fragrant, aromatic flavor—a common technique to reinvigorate dried spices.
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Nutrition

PER SERVING
Calories

1090 Cals (est.)

View Full Nutrition

fresh

ingredients

6 Tbsps Romesco Sauce (Contains Almonds)
20 oz Sustainably Sourced Sea Scallops
1 lb Cascatelli Pasta
6 oz Shishito Peppers
4 ears Of Corn
1 bunch Parsley
2 Bell Peppers
2 Tbsps Sliced Roasted Almonds
½ cup Cream
1 Shallot
1 pinch Saffron
¼ cup Tomato Paste
¼ cup Mascarpone Cheese
¼ cup Mayonnaise
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the bell peppers; quarter lengthwise, then remove the ribs and seeds. Peel and thinly slice the shallot. Remove any husks and silks from the corn; cut the kernels off the cobs. Roughly chop the parsley leaves and stems. Place the saffron in a bowl; add 1 teaspoon of hot water. Set aside to steep (or bloom) at least 10 minutes.

2 Roast the peppers

Line a sheet pan with foil. Place the quartered bell peppers and shishito peppers on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 10 to 12 minutes, or until charred and softened. Remove from the oven.

3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Cook the scallops

Meanwhile, pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and half the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Transfer to a plate. Wipe out the pan.

5 Cook the corn

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot, remaining spice blend, and corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; stir in the cream.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked corn and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the romesco sauce and mascarpone until combined. To the bowl of bloomed saffron, add the mayonnaise; stir to combine. Season with salt and pepper. Serve the finished pasta topped with the cooked scallops and chopped parsley. Serve the roasted peppers topped with the saffron mayo and almonds. Enjoy!