Seared Scallop Pasta with a Warm Bacon-Corn Vinaigrette
A Note from Feedfeed

Don't fear the sear! Crispy on the outside yet smooth as butter on the inside, these scallops are the ultimate luxurious dinner. Served with a heaping bowl of noodles doused in a cozy corn-bacon vinaigrette, this scallop dinner is one for the books. Watch us make it here!

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Prep time 20mins
Cook time 20mins
Serves or Makes: 4-6


  • 1/ 4 pound thickly sliced bacon, chopped
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small shallot, minced
  • 2 tablespoons sherry vinegar
  • 1/ 4 cup chicken stock
  • 2 tablespoons Dijon mustard
  • 1/ 4 teaspoon nutmeg
  • 1 cup corn kernels
  • 1 pound spaghetti or linguine
  • 12 (about 1 ½ pounds) jumbo sea scallops
  • 1 cup cherry tomatoes, halved
  • 1 cup arugula
  • Salt and pepper, as needed
  • Fresh basil, for garnish
  • Chili flakes, for garnish


  • Step 1

    In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer the bacon to a bowl and pour off all but 2 tablespoons of the fat. Add 2 tablespoons of the olive oil and the shallot to the skillet and cook over moderate heat, stirring, until the shallot is softened. Add the vinegar and stock and simmer for 2 minutes. Remove from the heat and whisk in the Dijon and nutmeg. Once incorporated, mix in corn kernels and reserved chopped bacon. Season the vinaigrette with salt and pepper.

  • Step 2

    Prepare pasta according to package directions. Reserve ¼ cup pasta cooking liquid.

  • Step 3

    In a large skillet, heat the remaining 1 tablespoon of olive oil. Season the scallops with salt and pepper and add them to the skillet. Cook over high heat, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn the scallops and cook until golden, about 3 minutes longer.

  • Step 4

    In a large bowl, toss pasta with bacon-corn vinaigrette, cherry tomatoes, arugula, and reserved pasta water. Top with scallops, basil, and chili flakes. Serve immediately.