Scallops & Creamy Corn Pasta with Bacon
plus Pistachio Spinach Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
Olive Oil
0.13 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
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.
- Meanwhile, 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 red wine 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.
