In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sea scallops over fresh fettuccine with sun-dried tomatoes and spinach
Soy-Free, Pescatarian, No Added Sugar, Protein Plus
2 Servings, 770 Calories/Serving
Recommended as “Best Choice” by the Monterey Bay Aquarium Seafood Watch, our scallops, shrimp, and halibut are the best kind of wild. Fresh fettuccine and this light sauce really let them shine.
In your bag
- 1 ounce sun-dried tomatoes (not in oil)
- 7 ounces Talluto’s fresh fettuccine (contains eggs)
- Seafood options:
- 10 ounces wild sea scallops
- 10 ounces wild jumbo shrimp
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- 1 organic yellow onion
- 2 tablespoons tomato paste
- ¼ cup grated Parmesan
- ¼ pound organic baby spinach or other leafy greens
- 2 ounces garlic-Parmesan butter
- 1 teaspoon red chile flakes (optional)
Calories 770, Total Fat 36g (46% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 1200mg (52% DV), Total Carb. 75g (27% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Soak the sun-dried tomatoes
- In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain and pat dry.
Bring a medium sauce pot of generously salted water to a boil for the fettuccine. Separate the fettuccine so the noodles don’t clump together during cooking. While the water is heating, prepare the seafood.
Prep and cook the seafood
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate and cover to keep warm. Wipe out the pan.
For jumbo shrimp:
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm. Wipe out the pan.
- Pat the halibut dry with a paper towel; season lightly with salt.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the halibut and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate and cover to keep warm. Wipe out the pan.
Cook the pasta
To the pot of boiling water, stir in the fettuccine and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine, reserving 1 cup [2 cups] pasta cooking water. Return the fettuccine to the pot; toss with 1 to 2 teaspoons oil to keep the noodles from sticking. While the fettuccine is cooking, prepare the remaining ingredients.
Prep the remaining ingredients; finish the dish
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
In the same pan used for the seafood, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the tomato paste and cook, stirring frequently, until fragrant and starting to brown, 1 to 2 minutes.
Stir in the half the reserved pasta cooking water, adding more if needed to reach desired consistency, and Parmesan and bring to a boil, stirring constantly until the Parmesan is melted and incorporated, 1 to 2 minutes. Add the fettuccine, sun-dried tomatoes, spinach, half the garlic-Parmesan butter, and as many chile flakes as you like and cook, stirring occasionally, until heated through and the spinach is just wilted, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper; stir in as much of the remaining garlic-Parmesan butter as you like.
Transfer the fettuccine to individual bowls and top with the seafood. Garnish with as many remaining chile flakes as you like and serve.
- Fill a sauce pot with water for the fettuccine.
- Separate the fettuccine.
- Measure the onion.
- Time the cooking.