Seared Scallops over Creamy Red Pepper & Spinach Fettuccine
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Seared Scallops

over Creamy Red Pepper & Spinach Fettuccine

40 MIN
$18.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Delicate sea scallops are the perfect accompaniment to ribbons of fettuccine tossed in a rich, silky sauce that stars roasted red peppers, Calabrian chile, briny capers, and a touch of cream.

TECHNIQUE TO HIGHLIGHT
Pasta water is full of starch, which we use to help bind our creamy sauce to the pasta. Adding your remaining cooking water a little at a time ensures that the pasta will be thoroughly coated and allows you to choose how saucy you’d like it to be.
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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ingredients
Seared Scallops over Creamy Red Pepper & Spinach Fettuccine
Title
  • 20 oz Sea Scallops
  • ¾ lb Fettuccine Pasta
  • 2 cloves Garlic
  • 5 oz Baby Spinach
  • 1 lb Broccoli
  • 1 bunch Parsley
  • 2 oz Sliced Roasted Red Peppers
  • ½ cup Cream
  • ¼ cup Tomato Paste
  • 2 Tbsps Capers
  • 1 Tbsp Calabrian Chile Paste
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 Tbsps Honey
  • 2 Tbsps Roasted Pistachios
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 oz Salted Butter
Prepare the ingredients & make the hot honey
1 Prepare the ingredients & make the hot honey

Remove the honey from the refrigerator to bring to room temperature. 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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Finely chop the peppers. Roughly chop the pistachios. Roughly chop the parsley leaves and stems. In a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Roast the broccoli
2 Roast the broccoli

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 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.

Make the sauce
4 Make the sauce

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped peppers, and capers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the garlic is slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the cream (carefully, as the liquid may splatter), spinach, and 1/2 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a bowl; taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

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 on both sides with salt, pepper, and the Italian seasoning. In the same pan, 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. 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 sauce, butter, 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. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked scallops. Serve the roasted broccoli on the side. Top the broccoli with the hot honey and chopped pistachios. Garnish the pasta with the chopped parsley. Enjoy!

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Prepare the ingredients & make the hot honey
1 Prepare the ingredients & make the hot honey

Remove the honey from the refrigerator to bring to room temperature. 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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Finely chop the peppers. Roughly chop the pistachios. Roughly chop the parsley leaves and stems. In a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

2 Roast the broccoli

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli
Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 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 Make the sauce

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped peppers, and capers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the garlic is slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the cream (carefully, as the liquid may splatter), spinach, and 1/2 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a bowl; taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Make the sauce
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 on both sides with salt, pepper, and the Italian seasoning. In the same pan, 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. Turn off the heat.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked sauce, butter, 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. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked scallops. Serve the roasted broccoli on the side. Top the broccoli with the hot honey and chopped pistachios. Garnish the pasta with the chopped parsley. Enjoy!

Finish the pasta & serve your dish
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