Creamy Corn and Bay Scallop Fettuccine
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Recipe Description
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ingredients
- 12 ounces fettuccine pasta
- 1 tablespoon extra virgin olive oil
- 1 pound patted dry bay scallops
- 2 tablespoons unsalted butter
- 2 cups fresh corn kernels
- 2 cloves of minced garlic
- 1 finely chopped shallot
- 1 medium diced red bell pepper
- 1/2 cup white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons freshly chopped basil
- to taste salt and ground black pepper
Method
Step 1
Prepare the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain, reserving some pasta water, and set aside.
Step 2
Cook the Scallops: Heat the extra virgin olive oil over medium-high heat in a large pan. Season the scallops with salt and ground black pepper. Add scallops to the pan in a single layer and sear for 1-2 minutes on each side until golden and cooked through. Remove scallops and set aside.
Step 3
Sauté Vegetables: Reduce the heat to medium in the same pan, and melt the butter. Add the garlic, shallot, and red bell pepper. Sauté until the shallot is translucent and the red pepper has softened about 2-3 minutes.
Step 4
Add Corn and Deglaze: Stir in the corn kernels and cook for 4-5 minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, cooking for another 3-4 minutes.
Step 5
Create the Sauce: Pour in the heavy cream and bring to a simmer. Let the cream reduce slightly, then stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add some reserved pasta water.
Step 6
Combine Pasta and Scallops: Add the cooked pasta to the sauce, tossing to coat well. Return the scallops to the pan, along with any accumulated juices. Stir in the lemon juice and zest, and cook for 1 minute to warm through.
Step 7
Finish and Serve: Remove from the heat and stir in the fresh basil. Adjust the seasoning with salt and ground black pepper as needed. Serve hot. Garnish with additional chopped basil and a sprinkle of Parmesan cheese.