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