Scallops & Creamy Corn Pasta with Bacon
plus Pistachio Spinach Salad
- Tree Nuts
- Milk
- Shellfish
- Wheat
Golden seared scallops and crispy bacon top silky linguine in a smoky charred corn cream sauce. Finished with bright lemon and fresh chives, this is a restaurant-quality meal in your own home!
Ingredients
1 unit
Corn
4 ounce
Bacon
½ ounce
Vidalia Onion Paste
5 ounce
Spinach
½ ounce
Pistachios
(Contains: Tree Nuts)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
8 ounce
Scallops
(Contains: Shellfish)
2 clove
Garlic
6 ounce
Linguine Pasta
(Contains: Wheat)
5 teaspoon
Red Wine Vinegar
¼ ounce
Chives
2 teaspoon
Dijon Mustard
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
0.13 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Zest and quarter lemon. Peel and mince garlic. Mince chives. Roughly chop pistachios. Drain corn, then pat very dry with paper towels.
-
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
- While pasta cooks, heat a large dry, preferably 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 (4 TBSP for 4 servings) in pan used for scallops over medium heat. 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. Add ⅓ cup reserved pasta water (½ cup for 4), Vidalia onion paste, and cream sauce base. Cook, stirring, until sauce has thickened, 1-2 minutes more.
-
Add drained pasta to pan with sauce. Toss until pasta is evenly coated.
-
Remove pan from heat. Add lemon zest, half the chives, and juice from half the lemon; stir to combine. Season with salt and pepper. TIP: If needed, add an additional splash of pasta water until everything is coated in a creamy sauce.
-
In a large bowl, whisk together vinegar, half the mustard, ⅛ tsp sugar, 2 TBSP olive oil, salt, and pepper (all the mustard, ¼ tsp sugar, and 4 TBSP olive oil for 4 servings) until smooth.
-
Add spinach; toss to combine.
-
Roughly chop bacon.
-
Divide creamy lemon pasta between bowls. Top with scallops, bacon, and remaining chives. Divide spinach salad between plates (or serve in same bowl as pasta!) and sprinkle with pistachios. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the scallops, calling them fresh and delicious. The corn pasta was described as interesting and yummy.
- Ease of prep: Some found it more time-consuming than expected, but others praised the easy-to-follow directions.
- Suggestions: Consider wilting spinach into pasta instead of a separate salad. Try adding honey, cranberries, and goat cheese to enhance the salad 🍲.
- Leftovers: Customers reported plenty of food, with the meal providing satisfying portions.
Reviews from our home cooks
Yay, first time making scallops correctly. Corn pasta was interesting...yummy but interesting.
Pasta was great. I would suggest just wilting the spinach into the pasta instead of making it as a separate salad.
This took longer to prepare than 1/2 hour but was delicious. We added honey to the salad dressing and fresh cranberries and goat cheese to the salad.
I love scallops. I will order any time they are on the menu. Prefer them NOT on a pasta dish, but still good.
The scallops were fresh and smelled sweet from the sea.
Delicious, easy to make, plenty of food. Very good meal.
A little more time consuming to cook. It was delicious!
This made me love scallops. Please add this more often!
The pasta sauce needed more lemon flavor & the salad needed more toppings
This was great but the pasta was excellent!
