Seared Scallop Pasta with a Warm Bacon-Corn Vinaigrette
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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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ingredients
- 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
Method
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.