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Scallop Cavatappi

Scallop Cavatappi with Broccoli-Walnut Pesto and Charred Lemon

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Cavatappi noodles are like little corkscrews, a shape that makes them perfect for grabbing sauce—and scooping up with lots of mini bay scallops. Here, there's a homemade not-your-average pesto, with walnuts and earthy broccoli instead of herbs and pine nuts. Charred lemon adds concentrated fruity flavor to the pesto and to the final plates, which are finished with chives.

  • Stovetop Only
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Giuseppe

By Chef Giuseppe

  • Calories 840
  • Protein 37g
  • Total Carb 99g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • broccoli florets
    • 8 ounces
    • broccoli florets
  • lemon
    • 1
    • lemon
  • chives
    • 1/8 ounce
    • chives
  • garlic
    • 1 clove
    • garlic
  • bay scallops
    • 10 ounces
    • bay scallops
  • cavatappi
    • 8 ounces
    • cavatappi
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • walnuts
    • 1 tablespoon
    • walnuts
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan
  • blender or food processor (optional)

Allergens

Crustacean Shellfish, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Cut broccoli into ½-inch florets, if needed. Halve lemon. Cut chives crosswise into ½-inch pieces. Roughly chop garlic. Pat scallops dry with paper towel, place on a paper towel–lined plate, and season with ¼ teaspoon salt.

  2. Cook broccoli and cavatappi

    Cook broccoli and cavatappi

    Season boiling water generously with salt. Add broccoli and cook until bright green and tender, 30 seconds to 1 minute. Using a slotted spoon, transfer broccoli to a separate paper towel–lined plate to drain. Return water to a boil, then stir in cavatappi and cook until al dente, about 7 minutes. Reserve ½ cup pasta cooking water, then drain pasta and return to pot, off heat.

  3. Char lemon

    Char lemon

    While pasta cooks, heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add lemon halves cut-side down and cook, without moving, until charred, 4-5 minutes. Transfer to a plate and set aside. Reserve pan, off heat, for Step 5.

  4. Make broccoli-walnut pesto

    Make broccoli-walnut pesto

    In a blender or food processor, combine Parmesan, walnuts, garlic, half of broccoli, half of chives, 1 squeeze charred lemon juice, 3 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Transfer broccoli-walnut pesto to pot with cavatappi, along with remaining broccoli. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles.

  5. Sear scallops

    Sear scallops

    Return pan from lemon to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add scallops and sear, without stirring, 2 minutes (to keep them from sticking to the pan). Then, stir scallops and continue cooking until opaque and cooked through, 1 minute more.

  6. Plate scallop cavatappi

    Plate scallop cavatappi

    Divide broccoli-walnut pesto cavatappi between serving bowls. Using a slotted spoon to leave excess moisture behind, add scallops to bowls with cavatappi. Garnish with crushed red pepper (skip or use half for less heat) and remaining chives. Cut remaining charred lemon into wedges for squeezing over, and dig in!

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