Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Scallops & Truffle Orzo
with Spinach, Shallot & Butternut Squash
40 MIN
+$11.99/serving
4 Servings
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 butternut squash along with fresh sage leaves to imbue the squash with the herb’s fragrant, savory flavor.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories590 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
20 oz Sustainably Sourced Sea Scallops
-
1 Shallot
-
1 bunch Parsley
-
5 oz Baby Spinach
-
¼ cup Mascarpone Cheese
-
2 oz Salted Butter
-
2 Tbsps Sliced Roasted Almonds
-
½ lb Orzo Pasta
-
½ lb Diced Butternut Squash
-
1 bunch Sage
-
5 Tbsps Chicken Demi-Glace
-
1 Tbsp Red Wine Vinegar
-
½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
time-saving
tips & techniques
step-by-step
instructions
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. Pick the sage leaves off the stems. Place the 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.
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 7 minutes. Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
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!
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. Pick the sage leaves off the stems. Place the 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.
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 7 minutes. Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
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!
Tips from Home Chefs