In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sea scallops over fresh fettuccine, sun-dried tomatoes, and spinach
2 Servings, 710 Calories/Serving
Inspired by daydreams of Italian shores, we pair briny seafood with fresh fettuccine, earthy spinach, and nutty Parmesan for a hearty meal that warms you from the inside out.
In your bag
- 1 ounce sun-dried tomato strips (not in oil)
- 7 ounces Talluto’s fresh fettuccine
- Seafood options:
- 10 ounces wild sea scallops
- 10 ounces wild tail-on jumbo shrimp
- 2 Wild Alaskan halibut fillets (about 6 ounces each)
- 1 organic yellow onion
- 1 cup organic milk
- 2 tablespoons tomato paste
- 6 tablespoons grated Parmesan
- 3 ounces organic baby spinach or other leafy greens
- 1 teaspoon red chile flakes (optional)
Calories: 710, Protein: 40g (80% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3.5g, Saturated Fat: 8g (40% DV), Cholesterol: 110mg (37% DV), Sodium: 1140mg (48% DV), Carbohydrates: 78g (26% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Soak the sun-dried tomatoes; cook the fettuccine
- 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. Meanwhile, prepare the remaining ingredients.
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 ¾ cup [1½ 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.
Finish the dish
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Measure ¾ cup [1½ cups] milk for the sauce; save the remaining milk for another use.
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 reserved pasta cooking water 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, milk, spinach, 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.
Transfer the fettuccine to individual plates and top with the seafood. Garnish with as many remaining chile flakes as you like and serve.
- Separate the fettuccine.
- Measure the onion.
- Measure the milk.
- Time the cooking.