Sweet Corn Scallop Pasta
This sweet corn scallop pasta combines golden-seared scallops with sweet, juicy corn in a creamy sauce for a restaurant-quality experience at home. It's a quick and easy dish perfect for any night of the week.
Equipment
- Large pot
- Large skillet
Ingredients
- 12 ounces dried spaghetti or linguine
- 1 pound large sea scallops, patted dry
- 1 cup fresh or frozen corn kernels
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Season scallops lightly with salt and pepper, then sear them for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
- Reduce the heat to medium. Melt the butter in the same skillet, then add the garlic and cook for about 1 minute until fragrant.
- Add the corn and cook for 4-5 minutes, stirring occasionally, until tender. Stir in the red pepper flakes, if using.
- Pour in the heavy cream and bring to a gentle simmer. Let it thicken slightly for about 2 minutes, then stir in the Parmesan cheese.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, use reserved pasta water to loosen the sauce to your desired consistency.
- Return the seared scallops to the skillet, allowing them to warm through for 1-2 minutes. Garnish with parsley and serve immediately.
Notes
Optional recipe notes or tips.