Blush Bay Scallop Penne

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chili pepper
  1 unit
• cream cheese
  2 tbsp
• garlic
  2 cloves
• jumbo sea scallops
  8 oz
• lemon
  1 unit
• oil
  1 tbsp
• parmesan cheese
  4 tbsp
• penne pasta
  4 oz
• salt
  1 tsp
• scallions
  2 unit
• seafood stock concentrate
  1 unit
• tomato
  1 unit
• tomato paste
  2 tbsp
• water
  1 c

🍳 Cookware

• large pot
• large pan

1. 

   1

   scallions garlic tomato chili pepper lemon jumbo sea scallops salt black pepper penne pasta butter oil water tomato paste cream cheese seafood stock concentrate parmesan cheese

   scallions: 2 unit, garlic: 2 cloves, tomato: 1 unit, chili pepper: 1 unit, lemon: 1 unit, jumbo sea scallops: 8 oz, salt: 1 tsp, black pepper: 1 tsp, penne pasta: 4 oz, butter: 1 tbsp, oil: 1 tbsp, water: 1 c, tomato paste: 2 tbsp, cream cheese: 2 tbsp, seafood stock concentrate: 1 unit, parmesan cheese: 4 tbsp
2. 

   2

   Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Dice tomato. Mince chili pepper. Zest and quarter lemon. Pat jumbo sea scallops dry with paper towels and season all over with salt and black pepper.
3. 

   3

   Bring a large pot of salted water to a boil. Once boiling, add penne pasta to pot. Cook until al dente ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain.
4. 

   4

   While pasta cooks, heat 1 tbsp butter and a drizzle of oil in a large pan over high heat. Once pan is very hot, add scallops; cook, stirring occasionally, until browned and cooked through ⏱️ 3 minutes . Transfer to a plate. Remove pan from heat to cool for 1 minute, then return to medium heat.
5. 

   5

   Add 1 tbsp butter, scallion whites, and garlic to pan used for scallops; cook, stirring occasionally, until fragrant ⏱️ 30 seconds . Add tomato and season with salt and pepper. Cook, stirring, until just softened ⏱️ 3 minutes . If you like things spicy, stir in half the chili. Stir in tomato paste, cream cheese, seafood stock concentrate, and ¼ cup plain water until combined. Add half the parmesan cheese and stir until melted. Remove pan from heat. Season with salt and pepper.
6. 

   6

   Once pasta is drained, return pan with sauce to medium heat; add drained penne pasta, scallops (discard any excess liquid on plate), lemon zest, and a squeeze of lemon juice. Toss, adding splashes of reserved pasta cooking water as needed, until everything is coated in a creamy sauce ⏱️ 2 minutes . Season with salt and pepper.
7. 7

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