Wildgrain Bakery Box – Delicious for the New Year and Beyond

I received a Wildgrain Bakery Box at no cost plus compensation for this post. Read on to see what I did with the contents of my box and the delicious scallop recipe I made. All opinions are my own. All links are affiliate links including the one above.

There is nothing like fresh bread and homemade pasta. NOTHING. But oftentimes finding the time to make it yourself is just not going to happen. Enter Wildgrain.

Wildgrain will send you a box o’deliciousness right to your door. It arrives well packed, ready to heat up and serve to your family and friends. I used the tonnarelli pasta I received in my recent box to make an easy 30 minute dinner one evening.

Easy Pan Fried Scallops with Creamy Pasta and Vegetables

serves 2 – 3

• 1 pound sea scallops
• 1 10 oz package frozen mixed vegetables – broccoli, cauliflower, carrots
• 1 TBS flour mixed with 1/2 tsp salt
• 2 TBS bread crumbs
• 1 TBS olive oil
• 1 package fresh tonnarelli pasta or the like
• 1 tsp lime zest (or lemon)
• 1 cup chicken broth
• 1 cup milk
• 3 TBS sour cream
• 1 TBS flour 
• 1/2 cup grated parmesan cheese 
• salt to taste

Toasted pine nuts if desired

• Bring a large (6 quart) pot of salted water to a boil
• While the water is heating pat the scallops dry and add the flour and salt to a small plate.
• Dredge the scallops in the flour and set aside.
• When the water boils add the pasta and cook according to the package directions. Add the frozen vegetable mix in the last three minutes of cooking. Drain the pasta and vegetables and set aside.
• Heat a fry pan with 1 TBS of oil. When the oil is hot add the scallops and fry for about two minutes on each side until just golden and cooked through. Keep warm.
• Add the oil to a saute pan. When it is hot add the zest and swirl. Stir in the chicken broth. 
• Stir in the milk and bring just to a boil. Add all but 1 TBS of the parmesan cheese. Heat until melted.
• Slowly stir in the cornstarch mixed with a little water to thicken. Cook for one minute.
• Mix in the pasta and vegetables and heat through. Add a little milk if needed.
• Serve with a sprinkling of parmesan on top and toasted pine nuts if desired.

How Was the Scallop and Pasta Dish?

Oh so delicious, and so easy to make thanks to the frozen, fresh pasta provided in my Wildgrain Box! If I wanted I could add a nice toasted roll to the meal also included in the box, but for the two of us we were fine without.

If you were having company you could offer a selection of delicious loaf of bread or rolls with your meal. All thanks to Wildgrain. Make your entertaining easy and tasty with this wonderful subscription box.

Easy Pan Fried Scallop and Creamy Pasta with Vegetables

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• Author: Patty @bookscookslooks.com

Ingredients

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• 1 pound sea scallops
• 1 10 oz package frozen mixed vegetables – broccoli, cauliflower, carrots
• 1 TBS flour mixed with 1/2 tsp salt
• 2 TBS bread crumbs
• 1 TBS olive oil
• 1 package fresh tonnarelli pasta or the like
• 1 tsp lime zest (or lemon)
• 1 cup chicken broth
• 1 cup milk
• 3 TBS sour cream
• 1 TBS flour 
• 1/2 cup grated parmesan cheese 
• salt to taste

Toasted pine nuts if desired

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Instructions

• Bring a large (6 quart) pot of salted water to a boil
• While the water is heating pat the scallops dry and add the flour and salt to a small plate.
• Dredge the scallops in the flour and set aside.
• When the water boils add the pasta and cook according to the package directions. Add the frozen vegetable mix in the last three minutes of cooking. Drain the pasta and vegetables and set aside.
• Heat a fry pan with 1 TBS of oil. When the oil is hot add the scallops and fry for about two minutes on each side until just golden and cooked through. Keep warm.
• Add the oil to a saute pan. When it is hot add the zest and swirl. Stir in the chicken broth. 
• Stir in the milk and bring just to a boil. Add all but 1 TBS of the parmesan cheese. Heat until melted.
• Slowly stir in the cornstarch mixed with a little water to thicken. Cook for one minute.
• Mix in the pasta and vegetables and heat through. Add a little milk if needed.
• Serve with a sprinkling of parmesan on top and toasted pine nuts if desired.

Keywords: pasta, tonarelli, scallops, vegetables, creamy