Seared Scallops over Brown Butter Cherry Tomato Spaghetti Alla Chitarra
with Mosto Cotto-Dressed Feta Salad
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
Scallops are a stylish choice for a 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 the mood bright 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—that and a mosto cotto vinaigrette, made with ambrosial grape syrup.
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
46 g
Saturated Fat
18 g
Sodium
1440 mg
Total Carb
80 g
Sugars
6 g
Protein
43 g
Fibre
5 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.
