Scallop Pasta is a delicious recipe that is actually rather simple to make.
Why are fresh scallops one of our top sellers here at Motts Channel Seafood? The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed by even those who are not particularly fond of fish or other shellfish.
As it turns out, scallops, in addition to their delectable taste, contain a variety of nutrients that can promote your cardiovascular health, plus provide protection against colon cancer.
The naturally sweet taste of scallops partners beautifully with summer corn at its peak in this corn and scallop pasta recipe. To get the most corn flavor into the creamy pasta sauce for this summer pasta recipe, we use the dull side of a knife to remove the extra bit of the corn kernels and the sweet corn “milk” from the ear after cutting off the fresh kernels. Try this technique anytime you are adding fresh corn to sauces or soups.
Rinse scallops and pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won’t brown properly.
Stop by Motts Channel Seafood and “sea” the difference fresh scallops makes for your next lunch, cocktail hour appetizer or dinner plans.
Visit Alison Recipe Box for even more fresh scallop recipes.
Recipe Credit: EatingWell Magazine
Summer Corn and Scallop Pasta
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve ½ cup of the cooking liquid; drain the pasta.
Meanwhile, stand an ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Then press the dull side of the knife down the length of the ear to extract any remaining kernels and corn "milk" into the bowl.
Repeat with the remaining 3 ears of corn, catching the kernels and "milk" in the bowl.
Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat in the pan.
Sprinkle scallops with ¼ teaspoon each salt and pepper. Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
Add the corn kernels and corn "milk," bell pepper and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the reserved cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. Stir in sour cream and the remaining ¼ teaspoon each salt and pepper. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute.
Reduce heat to low and return the pasta, bacon and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among 4 bowls and top with the scallops. Garnish with more basil, if desired.