Creamy Lemony Scallop-Bacon Linguine with Zesty Spinach Salad COMPLIANT

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain.

Heat a large, dry, preferrably nonstick pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Reserve bacon fat in pan.

Pat scallops* dry with paper towels and season all over with salt and pepper. Heat pan with reserved bacon fat over medium-high heat (TIP: If pan appears dry, add another drizzle of oil to pan). Add scallops and cook until opaque and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Tent with foil to keep warm. Wipe out pan.

Melt 2 TBSP butter in pan used for scallops over medium heat (4 TBSP for 4 servings). Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (TIP: If corn starts to pop, cover pan.)

Add garlic; cook, stirring, until fragrant, 30-60 seconds.

Carefully add 1/3 cup reserved pasta water (1/2 cup for 4), vidalia onion paste, and cream sauce base to pan with corn and garlic. Stir to combine. Cook, stirring occasionally, until sauce has thickened and is warmed through, 1-2 minutes.

Add cooked pasta to pan with sauce. Toss to combine. Cook, stirring, until pasta is coated, 30-60 seconds. Remove pan from heat. Add half the chives, lemon zest, and juice from 2 lemon wedges (4 wedges for 4); stir to combine. Season to taste with salt and pepper. (TIP: If sauce has thickened too much, add an additional splash of pasta water.)

In a large bowl, add red wine vinegar, half the Dijon, 1/8 tsp sugar, 2 TBSP olive oil, and a pinch of salt and pepper (all Dijon,1/4 tsp sugar, and 4 TBSP olive oil for 4 servings); whisk until evenly combined and smooth. Add spinach to dressing and toss to combine.