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Seared Scallops over Spaghetti alla Chitarra

with Brown Butter, Burst Cherry Tomatoes & Fresh Mozzarella

Cooking time

35 minutes

Servings

2/4

Calories

990 /serving

This romantic recipe is an ode to perfect partnerships. The delectable duo we’re showcasing features plump, tender scallops with gently caramelized edges nuzzling up against spaghetti alla chitarra, a special, thick-cut style of spaghetti made with eggs. From the pasta sauce, made from barely-burst sweet cherry tomatoes—basted in brown butter, no less—to the garnish of hand-torn fresh mozzarella, this is one Valentine’s Day meal that’s made to be remembered.

We will send you:

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

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

You will need:

Medium pot
2 Large pans
Strainer
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper
Total Fat
53 g
Saturated Fat
23 g
Sodium
1440 mg
Total Carb
83 g
Sugars
7 g
Protein
46 g
Fibre
7 g
Preparation
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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, discarding 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, 1 to 2 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; season with S&P. 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-high. 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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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 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 & combine 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 balsamic vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the baby greens 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 seasoned mozzarella. Bon appétit!

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