Scallops & Creamy Corn Pasta with Bacon

🥘 Ingredients

• bacon
  2 strips
• black pepper
  1 tsp
• butter
  2 tbsp
• chives
  1 tbsp
• corn
  1 c
• cream sauce base
  3 tbsp
• dijon mustard
  1 tsp
• garlic
  2 cloves
• lemon
  1 unit
• linguine pasta
  6 oz
• olive oil
  2 tbsp
• pistachios
  2 tbsp
• red wine vinegar
  1 tsp
• salt
  1 tsp
• scallops
  8 pieces
• spinach
  2 c
• sugar
  ⅛ tsp
• vidalia onion paste
  1 tbsp

🍳 Cookware

• large pan

1. 

   1

   Wash and dry produce. Bring a large pot of salted water to a boil.
2. 

   2

   Add linguine pasta to the pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain.

   linguine pasta: 6 oz
3. 

   3

   Transfer pasta to a plate. Tent with foil to keep warm. Wipe out the pan.
4. 

   4

   Melt butter in the pan over medium heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, ⏱️ 5 minutes . If corn starts to pop, cover pan.

   butter: 2 tbsp, corn: 1 c
5. 

   5

   Add drained pasta to the pan with cream sauce base . Toss until pasta is evenly coated.

   cream sauce base: 3 tbsp
6. 

   6

   In a large bowl, whisk together red wine vinegar , half the dijon mustard , sugar , olive oil , salt , and black pepper until smooth.

   red wine vinegar: 1 tsp, dijon mustard: 1 tsp, sugar: ⅛ tsp, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
7. 

   7

   Roughly chop bacon .

   bacon: 2 strips
8. 8

   Pat scallops dry and season with salt and pepper. Heat a large pan over high heat with a drizzle of olive oil. Sear scallops ⏱️ 2 minutes per side until golden, then set aside.

   scallops: 8 pieces
9. 9

   In the same pan, cook chopped bacon until crispy, ⏱️ 4 minutes . Add garlic and vidalia onion paste , cook ⏱️ 1 minute until fragrant. Toss in spinach until wilted.

   garlic: 2 cloves, vidalia onion paste: 1 tbsp, spinach: 2 c
10. 10

    Divide pasta between plates. Top with seared scallops, crispy bacon, and spinach mixture. Toss salad with dressing, lemon zest, and chives . Serve with pistachios sprinkled on top.

    lemon: 1 unit, chives: 1 tbsp, pistachios: 2 tbsp