Scallop and Bacon Linguine
with Spinach
This 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Jumbo Scallops
(Contains Scallops)
170 g
Linguine
(Contains Wheat)
237 mL
Cream
(Contains Milk)
100 g
Bacon Strips
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
7 g
Parsley
1 unit(s)
Lemon
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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 (2 tsp) bacon fat 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.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain linguine.
- Heat the pan with reserved bacon fat (from step 1) 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.
- Reheat the same pan over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl to melt.
- 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 (2 tsp) lemon zest, 2 tsp (4 tsp) lemon juice 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.
