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

with Asparagus, Breadcrumbs & Parmesan

40 MIN
+$12.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It’s brimming with bright, tangy 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.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Scallops over Creamy Lemon Fettuccine with Asparagus, Breadcrumbs & Parmesan
Title
  • 10 oz Sustainably Sourced Sea Scallops
  • ½ lb Basil Fettuccine Pasta
  • 6 oz Asparagus
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Cream
  • 1 Lemon
  • 1 Shallot
  • ¼ cup Marinated Artichoke Hearts
  • ¼ cup Grated Parmesan Cheese
  • 1 bunch Mint
  • 1 Tbsp Capers
  • 1 oz Garlic & Herb Flavored Butter
  • ¼ cup Panko Breadcrumbs
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 of zest. Quarter and deseed the lemon. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Halve, 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 medium pan (nonstick, if you have one), heat a drizzle 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, 2 to 3 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 1/2 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 (shaking the packet before opening), butter, half the parmesan, the juice of 2 lemon wedges, 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 parmesan, and mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. 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 of zest. Quarter and deseed the lemon. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Halve, 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 medium pan (nonstick, if you have one), heat a drizzle 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, 2 to 3 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 1/2 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 (shaking the packet before opening), butter, half the parmesan, the juice of 2 lemon wedges, 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 parmesan, and mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. Enjoy!

Finish the pasta & serve your dish
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