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Scallop and Bacon Linguine
with Spinach
The perfect date night pairing of bacon and scallops will have you singing 'that's Amore'! You can't beat this duo, especially when swirled together with luxurious linguine, spinach and a velvety cream sauce!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Sea Scallops
(Contains Scallops)
227 g
Fresh Linguine
(Contains Egg, Wheat)
237 mL
Cream
(Contains Milk)
100 g
Bacon Strips
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Garlic Puree
7 g
Parsley
56 g
Green Peas
1 unit
Lemon
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Cut bacon into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside. Carefully discard all but 1 tsp bacon fat (dbl for 4 ppl ) from the pan.
Meanwhile, roughly chop parsley.Roughly chop spinach.Zest, then juice half the lemon. Cut remaining lemon into wedges. Pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.
Heat the pan with reserved bacon fat over medium-high. When hot, add scallops. Pan-fry until golden-brown and cooked through, 2-3 min per side.**Transfer scallops to another plate.
Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain linguine.
Reheat the same pan (from step 3) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then peas. Cook, stirring often, until tender, 5 min. Add spinach and garlic puree. Cook, stirring often, until spinach wilts, 1 min.Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until veggies are coated, 30 sec. Add cream, 1 tsp lemon zest, 2 tsp lemon juice (dbl both for 4 ppl) and reserved pasta water. Cook, stirring often, until sauce thickens slightly, 4 min. Season with salt and pepper, to taste. Add linguine, scallops and parsley. Toss to combine.
Divide linguine between plates. Top with bacon and Parmesan.Squeeze a lemon wedge over top, if desired.
