Looking for an effortless dinner party entree? Meet your new favorite pasta dish with perfectly seared scallops, charred corn and crispy bacon.
- 1/4 lbs thickly sliced bacon, chopped
- 3 tbsp olive oil, divided
- 1 small shallot, minced
- 2 tbsp sherry vinegar
- 1/4 cup chicken stock
- 2 tbsp dijon mustard
- 1/4 tsp nutmeg
- 1 cup corn kernels
- 1 lb spaghetti or linguine
- 12 jumbo sea scallops (about 1 1/2 lbs)
- 1 cup cherry tomatoes, halved
- 1 cup arugula
- salt and pepper, to taste
- fresh basil, for garnish
- chili flakes, for garnish, optional
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.