Seared scallops over spaghetti with pancetta and lemon-Parmesan sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Seared scallops over spaghetti with pancetta and lemon-Parmesan sauce

Soy-Free, No Added Sugar, Protein Plus

2 Servings, 870 Calories/Serving

25–40 Minutes

This is no ordinary pasta dinner. It’s golden sea scallops, fresh spaghetti, and crispy pancetta coated in a heavenly, lemony sauce made with butter, milk, and Parmesan.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ciabatta roll
  • 7 ounces Talluto’s fresh whole wheat spaghetti
  • 3 ounces diced pancetta
  • Seafood options:
  • 10 ounces wild sea scallops
  • 10 ounces wild tail-on jumbo shrimp
  • 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
  • 2 tablespoons unsalted butter
  • 1 organic lemon
  • 1 cup milk
  • 2 tablespoons grated Parmesan
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories 870, Total Fat 39g (50% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1100mg (48% DV), Total Carb. 94g (34% DV), Fiber 9g (32% DV), Total Sugars 2g (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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Crisp the pancetta and ciabatta croutons

  • Cut or tear the ciabatta into 1-inch pieces.

Bring a medium sauce pot of generously salted water to a boil for the spaghetti. Separate the spaghetti so the noodles don’t clump together during cooking. 

In a large frying pan over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Spoon off all but 1 teaspoon [2 tsp] fat from the pan. Working in batches if needed, add the ciabatta and cook, stirring occasionally, until the pancetta starts to crisp and the ciabatta is lightly browned and crisp, 3 to 4 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan. While the pancetta and ciabatta are cooking, boil the spaghetti.

2

Cook the spaghetti

To the pot of boiling water, stir in the spaghetti and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the spaghetti, reserving ½ cup [1 cup] pasta cooking water. Return the spaghetti to the pot; toss with about 1 tablespoon oil to keep the noodles from sticking. While the spaghetti is cooking, start preparing the seafood.

3

Prep and cook the seafood

For scallops: 

  • Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.

In the same pan used for the pancetta and ciabatta, melt the butter over high heat 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.

 

For jumbo shrimp:

  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In the same pan used for the pancetta and ciabatta, melt the butter over medium-high heat until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. 

 

For king salmon:

  • Pat the salmon dry with a paper towel and discard the skin. Cut the salmon into 1-inch pieces; season lightly with salt and pepper. 

In the same pan used for the pancetta and ciabatta, melt the butter over medium-high heat until hot but not smoking. Add the salmon and cook, turning as needed, until the flesh is opaque and flaky, 3 to 4 minutes. 

 

Transfer the seafood to a plate. Do not clean the pan. While the seafood is cooking, prepare the lemon.

4

Make the lemon-Parmesan sauce

  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon for another use.]
  • Measure out ¼ cup [½ cup] milk, save the rest for another use.

In the same pan used for the seafood, add the reserved pasta cooking water and 2 teaspoons [4 tsp] lemon juice and bring to a simmer over medium-high heat, scraping up any browned bits from the bottom of the pan. Add ¼ cup [½ cup] milk and cook, stirring occasionally, until beginning to thicken, 2 to 3 minutes. Remove from the heat and stir in the Parmesan until melted. Fold in the spinach and 1 teaspoon [2 tsp] lemon zest.

5

Chop the pancetta and croutons; finish the pasta

  • On a cutting board, coarsely chop the pancetta and ciabatta croutons.

To the pan with the lemon-Parmesan sauce, add the spaghetti and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the spaghetti and lemon-Parmesan sauce to individual bowls. Top with the seafood, pancetta, and ciabatta croutons. Garnish with the remaining lemon zest and juice, if desired, and serve.

Kids Can!
  • Tear the ciabatta.
  • Separate the spaghetti.
  • Juice the lemon. 
  • Time the cooking.
  • Add the garnishes.