Directions: |
Directions:You Will Need
Olive Oil Salt Pepper
1 Colander 1 Medium Pot 1 Large Non-Stick Pan
Before You Cook
Bring a medium pot of water to a boil
Thoroughly rinse produce and pat dry
Ingredient(s) used more than once: Parmesan
Step 1 - Cook the Pasta
1
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside. While pasta cooks, prepare ingredients.
Step 2 - Prepare the Ingredients
2
Prepare the Ingredients
Mince garlic. Peel and mince shallot. Pat scallops dry, and season both sides with a pinch of salt and pepper.
Step 3 - Sear the Scallops
3
Sear the Scallops
Heat a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until scallops are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Transfer to a plate. Wipe pan clean and reserve.
Step 4 - Start the Sauce
4
Start the Sauce
Return pan used to cook scallops to medium heat and add 2 tsp. olive oil. Add shallot and garlic to hot pan and cook until fragrant, 30-60 seconds. Add white wine, and cook until liquid is mostly evaporated, 1-2 minutes.
Step 5 - Finish the Sauce
5
Finish the Sauce
Add cream and reserved pasta cooking water to pan and stir occasionally until slightly thickened, 1-2 minutes. Stir in Parmesan (reserve a pinch for garnish), peas, pasta, and scallops until heated through, 30-60 seconds. Remove from burner and season with ½ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card, garnishing with remaining Parmesan and red pepper flakes (to taste). Bon appétit! |
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