Blush Bay Scallop Penne

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• chili pepper
  1
• cream cheese
  2 tbsp
• garlic
  1
• jumbo sea scallops
  20 oz
• lemon
  1
• parmesan cheese
  ¼ cup, ¼ cup
• penne pasta
  6 oz
• salt
• scallions
  2
• seafood stock concentrate
  1
• tomato
  1
• tomato paste
  1

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce.
2. 

   2

   Trim and thinly slice scallions , separating whites from greens. Dice tomato , mince chili pepper , peel and finely chop garlic , and zest and quarter lemon .

   scallions: 2, tomato: 1, chili pepper: 1, garlic: 1, lemon: 1
3. 

   3

   Pat jumbo sea scallops dry with paper towels and season all over with salt and black pepper .

   jumbo sea scallops: 10 oz, salt, black pepper
4. 

   4

   Once water is boiling, add penne pasta to pot. Cook until al dente, ⏱️ 10 minutes . Then reserve ½ cup pasta cooking water and drain.

   penne pasta: 6 oz
5. 

   5

   While pasta cooks, heat 1 TBSP butter and a drizzle of olive oil over high heat. When very hot, add jumbo sea scallops and cook until browned and cooked through, ⏱️ 3 minutes . Transfer to a plate. Remove pan from heat to cool for ⏱️ timer %minute, then return to medium heat.

   butter: 1 tbsp, jumbo sea scallops: 10 oz
6. 

   6

   Add another 1 TBSP butter , scallion whites, and prepared garlic to the same pan. Cook until fragrant, ⏱️ 30 seconds . Add diced tomato and season with salt and pepper; cook until just softened, ⏱️ 2 minutes . *TIP:* If you like it spicy, stir in half the minced chili.

   butter: 1 tbsp
7. 7

   Stir in tomato paste , cream cheese , seafood stock concentrate , and ¼ cup plain water (1⁄3 if serving 4) until combined. Add 2 TBSP parmesan cheese (save the rest for serving) and stir until melted. Remove pan from heat and season with salt and pepper.

   tomato paste: 1, cream cheese: 2 tbsp, seafood stock concentrate: 1, parmesan cheese: ¼ cup
8. 8

   Once pasta is drained, return the pan with sauce to medium heat. Add drained penne, cooked scallops, lemon zest, and a squeeze of lemon juice. Toss, adding splashes of reserved pasta water as needed, until everything is coated in a creamy sauce, ⏱️ 2 minutes . Season to taste.
9. 9

   Divide pasta between plates. Top with scallion greens, remaining parmesan cheese , and chili to taste. Serve with remaining lemon wedges on the side.

   parmesan cheese: ¼ cup