Scallops over Creamy Lemon Fettuccine
Blue ApronSeafood
✓ Available this week · Jun 22 – Jun 28, 2026
☆☆☆☆☆ Be the first to review →⏱ ~80 min · 🍽 2 servings · 📊 Medium
✓ High protein
Nutrition Facts
2 serving(s)
Calories890
Dietary Fiber10g
Protein39g
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
4.7/ 10
MealFan's take
Niche pick
Seafood that 17% heavier than the average seafood meal and ranks in the 48th percentile for protein.
Protein3/5
Lightness2/5
Ease2/5
👍 Best for
✓ Hitting protein goals✓ Seafood lovers✋ Skip if
✕ You're cutting caloriesThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
890
Calories
39g
Protein
10g
Fiber
4.4g
Protein / 100 cal
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
48th pctl
More protein than 48% of 1,474 meals
Protein density
4.4g /100cal
Leaner than 39% of meals
vs Seafood average
17% heavier
This890
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Under 500 cal✓ High fiber
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Italian
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
10 oz Sustainably Sourced Sea Scallops
8 oz Basil Fettuccine Pasta
2 ear Corn
4 oz Snow Peas
1 each Shallot
1 each Lemon
1 bunch Mint
¼ cup Marinated Artichoke Hearts
1 tbsp Capers
1 oz Garlic & Herb Flavored Butter
¼ cup Grated Parmesan Cheese
¼ cup Cream
¼ cup Panko Breadcrumbs
¼ tsp Crushed Red Pepper Flakes
How to make it
1
Take the pasta out of the refrigerator. Bring a large pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Finely zest the lemon to get 2 teaspoons (4 tsp for 4 servings), then quarter and deseed it. Strip the corn kernels from the cobs. Halve the snow peas crosswise, removing tough strings if desired. Finely chop the shallot(s). Roughly chop the artichokes. Pick the mint leaves off the stems.
2
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the breadcrumbs and lemon zest; season with salt and pepper. Cook stirring frequently 2-3 minutes until lightly golden. Transfer to a plate. Wipe out the pan.
3
In the same pan, heat a drizzle of olive oil over medium-high. Add the corn and snow peas in an even layer. Cook undisturbed 2-3 minutes until lightly charred (corn may pop). Add the shallot, artichokes, and capers; season with salt, pepper, and as much red pepper flake as you like. Cook stirring occasionally 2-3 minutes until the vegetables soften. Transfer to a bowl. Wipe out the pan.
4
Separate the pasta strands by hand and add to the boiling water. Cook stirring occasionally 3-4 minutes until al dente. Drain, reserving 1/2 cup pasta water (1 cup for 4 servings), and return the pasta to the pot.
5
Pat the scallops dry. Remove and discard the tough side muscle from each. Season both sides with salt and pepper. Heat a drizzle of olive oil in the pan over medium-high. Sear in a single layer 3-4 minutes until browned on the bottom. Flip and cook 30 seconds to 1 minute more until just cooked through. Remove from heat.
6
Add the cooked vegetables, cream (shake the packet), butter, half the parmesan, the juice of 2 lemon wedges (4 wedges for 4 servings), and half the reserved pasta water to the pot. Cook over medium-high, stirring constantly, 1-2 minutes until the pasta is coated and glossy, adding more pasta water gradually if needed. Serve topped with the scallops, toasted breadcrumbs, remaining parmesan, and torn mint. Offer the remaining lemon wedges on the side.
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Blue Apron
Scallops over Creamy Lemon Fettuccine
Among the Seafood dishes in Blue Apron's lineup, Scallops over Creamy Lemon Fettuccine with with Corn, Artichokes & Breadcrumbs is one of the more straightforward options to prepare. It comes in at 890 kcal per serving, with 39g protein, enough to cover roughly 45 percent of a 2,000 calorie day.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
Nutrition per serving
890
Calories
39g
Protein
Daily calorie contribution45% of 2,000 cal target
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
How to make it
- Take the pasta out of the refrigerator. Bring a large pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Finely zest the lemon to get 2 teaspoons (4 tsp for 4 servings), then quarter and deseed it. Strip the corn kernels from the cobs. Halve the snow peas crosswise, removing tough strings if desired. Finely chop the shallot(s). Roughly chop the artichokes. Pick the mint leaves off the stems.
- Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the breadcrumbs and lemon zest; season with salt and pepper. Cook stirring frequently 2-3 minutes until lightly golden. Transfer to a plate. Wipe out the pan.
- In the same pan, heat a drizzle of olive oil over medium-high. Add the corn and snow peas in an even layer. Cook undisturbed 2-3 minutes until lightly charred (corn may pop). Add the shallot, artichokes, and capers; season with salt, pepper, and as much red pepper flake as you like. Cook stirring occasionally 2-3 minutes until the vegetables soften. Transfer to a bowl. Wipe out the pan.
- Separate the pasta strands by hand and add to the boiling water. Cook stirring occasionally 3-4 minutes until al dente. Drain, reserving 1/2 cup pasta water (1 cup for 4 servings), and return the pasta to the pot.
- Pat the scallops dry. Remove and discard the tough side muscle from each. Season both sides with salt and pepper. Heat a drizzle of olive oil in the pan over medium-high. Sear in a single layer 3-4 minutes until browned on the bottom. Flip and cook 30 seconds to 1 minute more until just cooked through. Remove from heat.
- Add the cooked vegetables, cream (shake the packet), butter, half the parmesan, the juice of 2 lemon wedges (4 wedges for 4 servings), and half the reserved pasta water to the pot. Cook over medium-high, stirring constantly, 1-2 minutes until the pasta is coated and glossy, adding more pasta water gradually if needed. Serve topped with the scallops, toasted breadcrumbs, remaining parmesan, and torn mint. Offer the remaining lemon wedges on the side.
Scallops over Creamy Lemon Fettuccine is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
How many calories are in Scallops over Creamy Lemon Fettuccine?
Scallops over Creamy Lemon Fettuccine contains 890 kcal and 39g of protein per serving, portioned as with Corn, Artichokes & Breadcrumbs.
Which meal service offers Scallops over Creamy Lemon Fettuccine?
Scallops over Creamy Lemon Fettuccine is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Scallops over Creamy Lemon Fettuccine italian?
Scallops over Creamy Lemon Fettuccine is tagged as Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Scallops over Creamy Lemon Fettuccine take to prepare?
Scallops over Creamy Lemon Fettuccine is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
❓ Frequently asked questions
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Brand: Blue Apron
Calories: 890 cal
Protein: 39g
Servings: 2
Pre-filled from our kitchen database · Sustainably Sourced Sea Scallops, Basil Fettuccine Pasta, Corn, Snow Peas, Shallot, Lemon, Mint, Marinated Artichoke Hearts
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