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Creamy Corn Fettuccini with Seared Scallops, Tomatoes & Basil Pesto.

  • 4 ears
    corn
  • 10 oz
    fettuccine pasta
  • 1 small pkg
    fresh basil
  • 2 cloves
    garlic
  • 2 pints
    grape tomatoes
  • ¼ cup
    pine nuts
  • 1 ½ lb
    sea scallops
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    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.
    10 oz fettuccine pasta
    2 tsp salt
  • 2
    Meanwhile, wash and dry the fresh produce.
    1 small pkg fresh basil
    4 ears corn
    2 pints grape tomatoes
  • 3
    Peel and mince garlic. Place in a medium bowl along with oil, salt, and crushed red pepper; whisk to combine.
    2 cloves garlic
    3 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp crushed red pepper
  • 4
    Finely chop pine nuts and add to the bowl.
    ¼ cup pine nuts
  • 5
    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.
  • 6
    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.
  • 7
    Halve tomatoes and add to the bowl with the corn. Set aside.
  • 8
    Preheat a large skillet over medium-high heat.
  • 9
    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.
    1 ½ lb sea scallops
    2 tsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 10
    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.
  • 11
    When the pasta is done, drain and rinse in a colander.
  • 12
    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, 1-2 minutes.
    ¼ cup water
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    Add pasta and half of the pesto to the pot; toss to coat. Continue to cook until warmed through, 1-2 minutes more. Remove from heat.
  • 14
    To serve, divide pasta and scallops between bowls or plates. Top with remaining pesto and enjoy!