L’Artisan: Seared Scallops over Spaghetti Alla Chitarra
with Brown Butter Burst Cherry Tomatoes & Feta Salad
Cooking time
25 minutes
Servings
2/4
Calories
1050 /serving
Scallops are a stylish choice for a late-spring supper. You’ll sear them to soft, pillowy and golden-crusted, under a sprinkling of our Olive Branch seasonings. For a subtle play of textures, pair them with fresh strands of spaghetti alla chitarra, cooked to al dente for some refined bite. Keep it in season with a sauce of cherry tomatoes bursting in sizzling garlic butter, swirled with basil pesto for herbaceous hints. Creamy, briny feta is the only friend this green side salad needs.
We will send you:
- 340g Scallops
- 140g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 45ml Basil pesto
- 2 Garlic cloves
- 225g Fresh spaghetti alla chitarra
- 30ml Vegetable demi-glace
- 15ml Mosto cotto
- 60g Feta
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Scallops, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
65 g
Saturated Fat
20 g
Sodium
1430 mg
Total Carb
77 g
Sugars
4 g
Protein
42 g
Fibre
4 g
Preparation
Make the brown butter tomatoes
Bring a medium pot of salted water to a boil. Mince the garlic. In a large pan, heat 3 tbsp butter (double for 4 portions) on medium. Add the garlic and sauté, 1 to 2 min., until the butter begins to foam and the garlic is fragrant; season with ½ the spices and S&P. Add the tomatoes and sauté, 3 to 5 min., until beginning to burst; season with S&P.
Cook the scallops
Meanwhile, rinse the scallops under cold water and pat dry with paper towel; season with S&P. If necessary, remove the muscle on the edge. In a second large pan, heat a generous drizzle of oil on medium-high. Add the scallops* and cook, 1 to 2 min. per side, until cooked through. Transfer to a paper towel-lined plate; season with the remaining spices and S&P. Keep warm.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the pasta
To the pan of tomatoes, add the pesto, demi-glace and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until thickened. Add the pasta and cook, stirring frequently, 1 to 2 min., until coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
In a large bowl, combine the mosto cotto, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens and ⅓ of the cheese; toss well. Divide the pasta between your bowls. Top with the scallops and remaining cheese. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
