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Pan-Seared Scallops over Tagliolini Al Limone

with Gremolata & Tender Summertime Veggies

Cooking time

25 minutes

Servings

2/4

Calories

940 /serving

Pan-Seared Scallops over Tagliolini Al Limone

with Gremolata & Tender Summertime Veggies

For an elegant take on the season, this seafood supper exudes uplifting energy. It offers al dente ribbons of fresh pasta in a lemony cream sauce with asparagus and string peas. They gracefully hold scallops seared to the melt-in-your-mouth point, with a bright gremolata finish.

We will send you:

340g Scallops
1 Bunch of asparagus
2 Garlic cloves
1 Lemon
14g Parsley
100g String peas (sugar snap peas or snow peas)
1 Shallot (or onion)
225g Fresh tagliolini
25g Grana Padano (contains rennet)
60ml Heavy cream
8g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Eggs, Milk, Scallops, Sulphites, Wheat

You will need:

2 Large pans
Large pot
Oil
Salt & pepper (S&P)
Strainer
Zester
1 or 2 tbsp Butter

Total Fat
48 g

Saturated Fat
17 g

Sodium
1640 mg

Total Carb
83 g

Sugars
9 g

Protein
48 g

Fibre
10 g

Preparation

Mise en place

Bring a large pot of salted water to a boil. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice lengthwise. Remove the woody ends of the asparagus; cut crosswise into thirds on an angle. Zest and juice the lemon. Halve, peel and mince the shallot. Mince the garlic. Roughly chop the parsley leaves and stems.

Boil the pasta

Add the pasta to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring occasionally, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.

Sauté the vegetables & make the sauce

Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the asparagus, shallot and ⅔ of the garlic. Sauté, 2 to 3 min., until beginning to soften; season with ½ the spices and S&P. Add the string peas, cream, lemon juice (start with ½), 1 tbsp butter (double for 4 portions) and ½ the reserved cooking water; bring to a boil and remove from the heat.

Make the gremolata & cook the scallops

Meanwhile, in a medium bowl, combine the parsley, lemon zest (start with ½), remaining spices and garlic, 2 tbsp oil (double for 4 portions) and S&P. Rinse the scallops under cold water and pat dry; season with S&P. If necessary, remove the muscle on the edge. In a second large pan, heat a drizzle of oil on medium. Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired. Transfer to a paper towel-lined plate, then to the bowl of gremolata.

Combine the pasta

Heat the pan of sauce on medium-high. Add the pasta and cheese. Cook, stirring often, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.