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Seared Scallops over Spaghetti alla Chitarra

with Brown-Butter Burst Tomatoes & Fresh Mozzarella

Cooking time

35 minutes




1000 /serving

Complete with an arugula side salad, this meal starring plump scallops over spaghetti alla chitarra (a special, thick-cut style of spaghetti made with eggs) has delectable written all over it. From the tender scallops with their caramelized edges to the pasta sauce, made from barely-burst sweet cherry tomatoes—basted in brown butter, no less—and hand-torn fresh mozzarella, the textures are wonderful and the flavours, luxurious.

We will send you:

  • 340g Scallops
  • 1 Bunch of basil
  • 2 Garlic cloves
  • 140g Multicoloured cherry tomatoes
  • 90g Baby arugula (or baby spinach)
  • 15ml Balsamic vinegar
  • 45ml Sun-dried tomato pesto
  • 30g Vegetable demi-glace
  • 225g Fresh spaghetti alla chitarra
  • 125g Mozzarella
  • 7.5g Tomatoes & scallops spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Egg, Milk, Scallops, Sulphites, Cashews, Wheat

You will need:

Medium pot
2 Large pans
Olive oil
3 or 6 Butter
Salt & pepper
Total Fat
54 g
Saturated Fat
23 g
1440 mg
Total Carbs
83 g
7 g
46 g
7 g
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Mise en place
Bring a medium pot of salted water to a boil. Mince the garlic. Pick the basil leaves off the stems. Tear the mozzarella into large pieces; toss with a drizzle of olive oil and season with ⅓ of the spice blend and S&P to taste.
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Make the brown-butter burst tomatoes
In a large pan, melt 3 tbsp butter (double for 4 portions) on medium. Add the garlic. Cook, stirring frequently, 2 to 3 minutes, until the butter starts to foam and the garlic is fragrant; season with ½ the remaining spice blend and S&P. Add the cherry tomatoes and cook, 3 to 5 minutes, until beginning to burst; season with S&P to taste.
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Cook the scallops
While the tomatoes cook, rinse the scallops under cold water and pat dry with paper towel. If necessary, using your hands, remove and discard the muscle on the edge of the scallops. In a second large pan, heat a generous drizzle of oil on medium. Pat the scallops dry with paper towel and season with S&P. Add the scallops* to the pan and cook, 1 to 2 minutes per side, until cooked through. Transfer to a plate lined with paper towel; season with the remaining spice blend. Set aside in a warm spot.
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Cook the pasta
Add the pasta to the pot of boiling water. Cook, 1 to 2 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of oil to prevent sticking and set aside.
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Make the sauce & finish the pasta
Roughly chop the basil. To the pan of tomatoes, add the demi-glace, sun-dried tomato pesto, ½ the basil and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until thickened. Add the cooked pasta and stir, 1 to 2 minutes, until the pasta is coated with the sauce. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Make the salad & serve
In a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the arugula and remaining basil; toss well. Divide the finished pasta between your plates. Top with the seared scallops and ⅔ of the seasoned mozzarella. Serve the salad on the side and top with the remaining mozzarella. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.