Scallops, pan-seared in garlic herb butter until they\u2019re gloriously golden and tender, then stirred into spaghetti, which is tossed in a sauce of Parmesan, cr\u00e8me fra\u00eeche, garlic, lemon zest, and meltingly tender grape tomatoes. A sprinkle of fresh herbs ties everything together
\nPrep: 5 Cook: 35<\/p>\n
Bring a large pot of salted water<\/strong> to a boil. Wash and dry all produce.<\/strong><\/p>\n Zest<\/strong> and quarter lemon.<\/strong> Peel and finely chop<\/strong> or grate garlic<\/strong>. Pick parsley leaves<\/strong> from stems,<\/strong> roughly chop leaves.<\/strong> Thinly slice chives.<\/strong> Mince chili<\/span>.<\/strong><\/p>\n Cook pasta: <\/strong><\/p>\n Once water<\/strong> is boiling, add spaghetti<\/strong> to pot. Cook 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, season generously all over with salt<\/strong> and pepper.<\/strong><\/p>\n Melt half the garlic herb butter<\/strong> (you\u2019ll use the rest in the next step) in a large pan over medium-high heat. Add scallops<\/strong> and cook until browned and cooked through, 3- to 5-minutes per side. Turn off heat, transfer to a plate along with any pan drippings<\/strong> and cover to keep warm. Wipe out pan.<\/p>\n Make sauce: <\/strong><\/p>\n Heat a large drizzle of olive oil<\/strong> in the same pan over medium-high heat. Add tomatoes<\/strong> and season with salt<\/strong> and pepper.<\/strong> Cook until tomatoes<\/strong> begin to burst, 2- to 3-minutes.<\/p>\n Tip: <\/strong>If tomatoes <\/strong>haven\u2019t burst, gently press them with a spatula to help them along.<\/p>\n Add garlic<\/strong> and remaining garlic herb butter<\/strong>, cook until fragrant, 1 minute.<\/p>\n Reduce heat to medium and add cr\u00e8me fra\u00eeche<\/strong>, lemon zest<\/strong>, \u00bc cup reserved pasta cooking water<\/strong>, and juice<\/strong> from half the lemon.<\/strong> Simmer until slightly thickened, 2- to 3-minutes.<\/p>\n Finish pasta: <\/strong><\/p>\n Stir drained spaghetti<\/strong> and half the Parmesan<\/strong> (save the rest for serving) into pan with sauce.<\/strong><\/p>\n Add scallops<\/strong> along with any resting juices,<\/strong> and half the chives<\/strong> and chopped parsley.<\/strong><\/p>\n Toss until spaghetti<\/strong> is thoroughly coated in sauce,<\/strong> adding splashes of reserved pasta cooking water<\/strong> as needed. Season generously with salt<\/strong> and pepper.<\/strong><\/p>\n Tip:<\/strong> If you like things spicy,<\/span><\/strong> stir in half the chili.<\/strong><\/span><\/p>\n Serve: <\/strong><\/p>\n Divide pasta<\/strong> between bowls and top with remaining Parmesan, chives,<\/strong> and chopped parsley.<\/strong> Serve with remaining lemon wedges<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" in a Creamy Burst Tomato Sauce with Parsley & Chives Yield: 2 Adapted from:Hello Fresh Scallops, pan-seared in garlic herb butter until they\u2019re gloriously golden and tender, then stirred into spaghetti, which is tossed in a sauce of Parmesan, cr\u00e8me fra\u00eeche, garlic, lemon zest, and meltingly tender grape tomatoes. A sprinkle of fresh herbs ties everything together Prep: 5 Cook: 35 1lemon green herb blend 6oz spaghetti 2TBS garlic herb butter \u00bccup parmesan cheese 1clove garlic 4oz grape tomatoes 8oz…<\/p>\n
\nPrep: <\/strong><\/p>\n