Seared Scallops & Truffle Orzo with Spinach, Shallot & Butterbaby Squash
Premium

Seared Scallops & Truffle Orzo

with Spinach, Shallot & Butterbaby Squash

40 MIN
+$11.99/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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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
Our rich, comforting base of tender orzo—mixed with earthy truffle zest and hearty vegetables—is perfectly balanced by delicate, simply-seared scallops served on top.

TECHNIQUE TO HIGHLIGHT
You’ll roast cubes of sweet butterbaby squash along with fresh sage leaves to imbue the squash with the herb’s fragrant, savory flavor.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Seared Scallops & Truffle Orzo with Spinach, Shallot & Butterbaby Squash
Title
  • 20 oz Sustainably Sourced Sea Scallops
  • ½ lb Orzo Pasta
  • 1 Shallot
  • 1 bunch Parsley
  • 5 oz Baby Spinach
  • ½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • ¼ cup Mascarpone Cheese
  • 2 oz Salted Butter
  • 2 Tbsps Sliced Roasted Almonds
  • 1 bunch Sage
  • 5 Tbsps Chicken Demi-Glace
  • 1 Tbsp Red Wine Vinegar
  • 1 Butterbaby Squash
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Roast the squash
1 Roast the squash

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 ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Pick the sage leaves off the stems. Place the diced squash and sage leaves on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully discard the sage leaves.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, peel and small dice the shallot. Roughly chop the parsley leaves and stems.

Cook the shallot
3 Cook the shallot

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Cook the pasta
4 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 minutes. Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the scallops
5 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 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 lightly browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.

Finish & serve your dish
6 Finish & serve your dish

To the pot of cooked pasta, add the cooked shallot, butter, mascarpone, demi-glace, vinegar, spinach, half the reserved pasta cooking water, and as much of the truffle zest as you’d like. Cook on medium-high, stirring constantly, 1 to 3 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the roasted squash and stir gently to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked scallops. Garnish with the chopped parsley and almonds. Enjoy!

Tips from Home Chefs

Get Plans

Seared Scallops & Truffle Orzo

Roast the squash
1 Roast the squash

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 ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Pick the sage leaves off the stems. Place the diced squash and sage leaves on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully discard the sage leaves.

2 Prepare the remaining ingredients

Meanwhile, peel and small dice the shallot. Roughly chop the parsley leaves and stems.

Prepare the remaining ingredients
Cook the shallot
3 Cook the shallot

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

4 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 minutes. Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Cook the scallops
5 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 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 lightly browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.

6 Finish & serve your dish

To the pot of cooked pasta, add the cooked shallot, butter, mascarpone, demi-glace, vinegar, spinach, half the reserved pasta cooking water, and as much of the truffle zest as you’d like. Cook on medium-high, stirring constantly, 1 to 3 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the roasted squash and stir gently to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked scallops. Garnish with the chopped parsley and almonds. Enjoy!

Finish & serve your dish
Browse Steps
1 of 6