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Seared Scallop Pasta
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Looking for an effortless dinner party entree? Meet your new favorite pasta dish with perfectly seared scallops, charred corn and crispy bacon. 

Recipe

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

  • 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

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.

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