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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein15% · 29g
Carbs39% · 77g
Fat46% · 41g
6g
Fiber
1230mg
Sodium
3.6g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
14th pctl
More protein than 14% of 1,474 meals
Protein density
3.6g /100cal
Leaner than 15% of meals
vs Seafood average
7% heavier
This810
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Easy Prep✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Seafood Stock Concentrate
Asparagus
Cream Sauce Base
Lemon
Scallops
Garlic
Parmesan Cheese
Spaghetti
Black Pepper
Butter
Salt
Cooking Oil
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Mince garlic. Zest and quarter lemon.
2
Toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly browned, 10-12 minutes.
3
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
Return spaghetti to pot and set aside.
4
Place scallops* in a strainer and rinse under cold water to remove any grit. Gently remove any small side muscles if necessary and pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat.
Once pan is very hot, add scallops; cook, undisturbed, until lightly browned on bottoms, 2-3 minutes. Flip scallops and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Cook, spooning butter over scallops, until scallops are opaque and cooked through, 1-2 minutes more. Turn off heat; transfer to a plate and tent with foil. Wipe out pan and let cool slightly.
5
Heat a drizzle of oil in pan used for scallops over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds.
Whisk in cream sauce base, stock concentrate, and ⅓ cup reserved pasta cooking water (¾ cup for 4 servings). Cook, whisking, until slightly thickened, 2-4 minutes.
Reduce heat to medium low and whisk in sour cream until smooth.
6
Transfer sauce to pot with drained spaghetti; add roasted asparagus, Parmesan, 1 TBSP butter (2 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of lemon zest.
Reduce heat to low. Cook, stirring, until butter has melted and everything is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
7
Divide pasta between shallow bowls. Top with scallops and a squeeze of lemon juice just before serving.
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Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Mince garlic. Zest and quarter lemon.
2
Step 2
Toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly browned, 10-12 minutes.
3
Step 3
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
Return spaghetti to pot and set aside.
4
Step 4
Place scallops* in a strainer and rinse under cold water to remove any grit. Gently remove any small side muscles if necessary and pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat.
Once pan is very hot, add scallops; cook, undisturbed, until lightly browned on bottoms, 2-3 minutes. Flip scallops and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Cook, spooning butter over scallops, until scallops are opaque and cooked through, 1-2 minutes more. Turn off heat; transfer to a plate and tent with foil. Wipe out pan and let cool slightly.
5
Step 5
Heat a drizzle of oil in pan used for scallops over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds.
Whisk in cream sauce base, stock concentrate, and ⅓ cup reserved pasta cooking water (¾ cup for 4 servings). Cook, whisking, until slightly thickened, 2-4 minutes.
Reduce heat to medium low and whisk in sour cream until smooth.
6
Step 6
Transfer sauce to pot with drained spaghetti; add roasted asparagus, Parmesan, 1 TBSP butter (2 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of lemon zest.
Reduce heat to low. Cook, stirring, until butter has melted and everything is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
7
Step 7
Divide pasta between shallow bowls. Top with scallops and a squeeze of lemon juice just before serving.
HelloFresh leads the US meal-kit market with a rotating menu of 90+ weekly recipes across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Buttery Scallops & Parmesan Spaghetti is a prepared meal from . One serving provides 810 calories with 29 g of protein, representing about 41 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
Spaghetti is a long, thin, solid, cylindrical pasta. It serves as a staple food of traditional Italian cuisine and is made of milled wheat, sometimes enriched with vitamins and minerals, and water, with the authentic Italian version typically requiring durum-wheat semolina. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution41% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Buttery Scallops & Parmesan Spaghetti?
Buttery Scallops & Parmesan Spaghetti contains 810 calories and 29 g of protein per serving.
Which meal service offers Buttery Scallops & Parmesan Spaghetti?
Buttery Scallops & Parmesan Spaghetti is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Sour Cream
Seafood Stock Concentrate
Asparagus
Cream Sauce Base
Lemon
Scallops
Garlic
Parmesan Cheese
Spaghetti
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