Tender scallops seared in herbed brown butter with juicy burst grape tomatoes, added to spaghetti in a rich, garlicky cream sauce. Finished with a squeeze of lemon, then sprinkled with umami-rich Parmesan cheese and fresh, verdant parsley.
Prep: 5 Cook: 35<\/p>\n
Bring a large pot of salted water<\/strong> to a boil. Wash and dry produce.<\/p>\n Quarter lemon.<\/strong> Roughly chop parsley.<\/strong><\/p>\n Cook pasta: <\/strong><\/p>\n Once water<\/strong> is boiling, add spaghetti<\/strong> to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water<\/strong>, then drain.<\/p>\n Cook scallops: <\/strong><\/p>\n While pasta<\/strong> cooks, pat scallops<\/strong> dry with paper towels and season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil and half the garlic herb butter<\/strong> in a large pan over medium high heat. Add scallops<\/strong> and cook until browned and cooked through, 3- to 5-minutes per side.<\/p>\n Remove from heat, transfer scallops<\/strong> (with pan drippings) to a plate and tent with<\/p>\n Make sauce: <\/strong><\/p>\n Once pasta<\/strong> is drained, heat a drizzle of oil<\/strong> in pan used for scallops<\/strong> over medium heat. Add tomatoes<\/strong> and season with salt<\/strong> and pepper.<\/strong> Cook, stirring occasionally, until tomatoes<\/strong> begin to burst, 3- to 5-minutes.<\/p>\n Tip: <\/strong>If tomatoes haven\u2019t burst, gently press them with a spatula to help them along.<\/p>\n Reduce heat to low, whisk in cream cheese, stock concentrate,<\/strong> remaining garlic herb butter<\/strong>, \u00bd cup reserved pasta cooking water<\/strong>, and juice<\/strong> from half the lemon.<\/strong> Cook, stirring occasionally, until cream cheese<\/strong> is thoroughly incorporated, 1- to 2-minutes.<\/p>\n Finish pasta: <\/strong><\/p>\n To pan with sauce,<\/strong> carefully add drained spaghetti<\/strong> and scallops<\/strong> with any resting juices,<\/strong> cook, toss and adding splashes of reserved pasta cooking water as needed, until spaghetti<\/strong> is thoroughly coated in sauce,<\/strong> 1- to 2-minutes.<\/p>\n Taste and season with salt<\/strong> and pepper<\/strong> if desired.<\/p>\n Serve: <\/strong><\/p>\n Divide pasta<\/strong> and scallops<\/strong> between bowls, top with Parmesan, parsley,<\/strong> and as many chili flakes<\/strong><\/span> as you like. Serve with remaining lemon wedges<\/strong> on the side.<\/p>\n \u00a0<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" with Spaghetti & Burst Grape Tomatoes Yield: 2 Adapted from: Hello Fresh Tender scallops seared in herbed brown butter with juicy burst grape tomatoes, added to spaghetti in a rich, garlicky cream sauce. Finished with a squeeze of lemon, then sprinkled with umami-rich Parmesan cheese and fresh, verdant parsley.Prep: 5 Cook: 35 \u00bcoz parsley 8oz scallops 4TBS cream cheese 1tsp chili flakes 1lemon 6oz spaghetti 2TBS garlic herb butter 4oz grape tomatoes 1oz veggie stock concentrate 3TBS parmesan cheese salt…<\/p>\n
Prep: <\/strong><\/p>\nGarlic Herb Butter<\/h3>\n