Name: Creamy Corn Fettuccini with Seared Scallops, Tomatoes & Basil Pesto
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 ears corn; 425 g fettuccine pasta; 2 small pkgs fresh basil; 3 cloves garlic; 3 small pkgs grape tomatoes; ½ cup pine nuts; 1.02 kg sea scallops; black pepper; crushed red pepper; extra virgin olive oil; salt

Creamy Corn Fettuccini with Seared Scallops, Tomatoes & Basil PestoCreamy Corn Fettuccini with Seared Scallops, Tomatoes & Basil Pesto — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

6 ears corn

425 g fettuccine pasta

2 small pkgs fresh basil

3 cloves garlic

3 small pkgs grape tomatoes

½ cup pine nuts

1.02 kg sea scallops

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add pasta and salt, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash and dry the fresh produce.

Peel and mince garlic. Place in a medium bowl along with oil, salt, and crushed red pepper; whisk to combine.

Finely chop pine nuts and add to the bowl.

Pick basil leaves off the stems; discard the stems and mince the leaves. Add to the bowl and stir to combine the pesto. Set aside.

Remove husks and silks from corn. Using your hands, snap each ear in half. Working over a large bowl, coarsely grate corn off of the cob, catching all of the kernels and juices in the bowl.

Halve tomatoes and add to the bowl with the corn. Set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat scallops dry with paper towels and place on a plate; rub with oil and season with salt and pepper on both sides.

Once the skillet is hot, add scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1½-2 minutes per side. Once done, transfer to a clean plate and loosely cover with foil. Cook in batches if necessary.

When the pasta is done, drain and rinse in a colander.

Return the large pot to the stove over medium heat. Add grated corn, tomatoes, and any juices left in the bowl, along with water, salt, and pepper. Cook, stirring frequently, until the corn thickens and becomes fragrant, 2-3 minutes.

Add pasta and half of the pesto to the pot; toss to coat. Continue to cook until warmed through, 2-3 minutes more. Remove from heat.

To serve, divide pasta and scallops between bowls or plates. Top with remaining pesto and enjoy!

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