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.
4 servings, about 1 1/2 cups each
Active Time: 45 minutes |
Total Time: 45 minutes
8 ounces whole-wheat linguine or fettuccine
4 medium ears corn, husked
2 strips bacon, chopped
1 pound dry sea scallops (see Tip), patted dry
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 cup chopped red bell pepper
5 cloves garlic, minced
1/2 cup dry white wine
1/2 cup reduced-fat sour cream
1 tablespoon all-purpose flour
1/2 cup chopped fresh basil, plus more for garnish
4 lemon wedges
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve 1/2 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 1/4 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 1/4 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. Serve with lemon wedges.
Per serving :
8 g Fat;
3 g Sat;
2 g Mono;
42 mg Cholesterol;
73 g Carbohydrates;
28 g Protein;
10 g Fiber;
844 mg Sodium;
829 mg Potassium
4 Carbohydrate Serving
Exchanges: 4 starch, 2 lean meat, 1 fat
Tips & Notes
Tip: Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly. Some scallops have a small white muscle on the side; remove it before cooking.