Scallops over Creamy Lemon Fettuccine with Asparagus, Breadcrumbs & Parmesan
Premium

Scallops over Creamy Lemon Fettuccine

with Asparagus, Breadcrumbs & Parmesan

40 MIN
+$12.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
It’s brimming with bright, seasonal flavors thanks to our basil-infused fettuccine pasta tossed with tender asparagus, marinated artichokes, garlic-herb butter, cream, and more. We’re topping it with simple seared scallops and a dusting of lemon zest breadcrumbs, plus fresh mint.

TECHNIQUE TO HIGHLIGHT
To give these delicate sea scallops a crisp, golden brown exterior, be sure to thoroughly pat them dry before searing, as excess moisture will prevent that delicious browning.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Scallops over Creamy Lemon Fettuccine with Asparagus, Breadcrumbs & Parmesan
Title
  • 20 oz Sustainably Sourced Sea Scallops
  • 1 lb Basil Fettuccine Pasta
  • 1 Lemon
  • ¾ lb Asparagus
  • ¼ cup Panko Breadcrumbs
  • ½ cup Cream
  • 2 Tbsps Capers
  • ½ cup Marinated Artichoke Hearts
  • 2 oz Garlic & Herb Flavored Butter
  • 1 bunch Mint
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Shallot
  • ½ cup Grated Parmesan Cheese
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the pasta from the refrigerator to bring to room temperature. 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. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel and finely chop the shallot. Roughly chop the artichokes. Using your hands, carefully separate the pasta strands. Pick the mint leaves off the stems.  

Toast the breadcrumbs
2 Toast the breadcrumbs

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the breadcrumbs and lemon zest; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan. 

Cook the vegetables
3 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped shallot, chopped artichokes, and capers. Season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the vegetables are softened. Transfer to a bowl. Rinse and wipe out the pan.

Cook the pasta
4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 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.

Cook the scallops
5 Cook the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.

Finish the pasta & serve your dish
6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables, cream, butter, lemon juice, half the cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta topped with the cooked scallops, toasted breadcrumbs, remaining cheese, and mint leaves (tearing just before adding). Enjoy!  

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the pasta from the refrigerator to bring to room temperature. 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. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel and finely chop the shallot. Roughly chop the artichokes. Using your hands, carefully separate the pasta strands. Pick the mint leaves off the stems.  

2 Toast the breadcrumbs

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the breadcrumbs and lemon zest; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan. 

Toast the breadcrumbs
Cook the vegetables
3 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped shallot, chopped artichokes, and capers. Season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the vegetables are softened. Transfer to a bowl. Rinse and wipe out the pan.

4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 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.

Cook the pasta
Cook the scallops
5 Cook the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables, cream, butter, lemon juice, half the cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta topped with the cooked scallops, toasted breadcrumbs, remaining cheese, and mint leaves (tearing just before adding). Enjoy!  

Finish the pasta & serve your dish
Browse Steps
1 of 6