Creamy Corn and Bay Scallop Fettuccine is a dish that combines the best of the ocean and the earth. It celebrates the sweetness of freshly shucked corn and bay scallops’ delicate, salty flavor. Each bite is a journey through different textures and tastes, telling a story of the end of summer and the abundance of the season’s harvest. The dish is a confluence of flavors, a celebration of the riches that nature provides.

Fettuccine pasta, with its broad and hearty ribbons, is perfect for holding the richness of the sauce and tender morsels it envelops. As the ribbons boil to the ideal point of al dente, they become the foundational strands that elevate this dish from simple ingredients to a symphony of flavors.

Golden kernels of corn, carefully removed from their cobs, provide a burst of sweetness that perfectly contrasts with the tender texture of the pasta. When these kernels are heated in a sauté pan, their natural sugars caramelize slightly, revealing a depth of flavor that canned or frozen corn cannot achieve.

Enter the bay scallops, small yet mighty bearers of the sea’s depth. These treasures are seared quickly to a golden hue, a method that seals their succulent moisture within a delicate crust. Seasoned simply with salt and pepper, their natural oceanic flavor stands proud, not overshadowed but enhanced by the gentle kiss of heat.

The dish is infused with a delightful fragrance from the minced garlic and finely chopped shallots, which are sautéed in unsalted butter until golden and fragrant. The red bell pepper is then added to this aromatic sauté, and its flesh is cooked until it becomes tender and sweet, adding a bright pop of color and a subtle, smoky sweetness that perfectly complements the natural sugars of the corn.

When you add a little bit of white wine to a pan, it helps to remove the bits of food that are stuck to the bottom of the pan. The acidity of the wine helps to balance the dish’s richness and brings all the flavors together. As the alcohol in the wine cooks off, it leaves behind a depth of flavor that cannot be achieved by just water.

The key to this dish is its sauce – a rich and indulgent mixture that turns a simple sauté into a culinary masterpiece. Heavy cream is added to the pan and simmered until it thickens, creating a silky pool that perfectly coats every strand of pasta, kernel of corn, and seared scallop. Then, Parmesan cheese is stirred in, slowly melting into the cream. Its sharp and salty flavor adds a level of umami that only aged cheese can provide, further enhancing the already decadent sauce.

A final flourish of lemon juice and zest is added at the end to cut through the richness and bring balance and brightness. Chopped basil is then scattered on top, adding a fresh burst of herbal flavor.

The dish has been plated with meticulous care. The fettuccine is nestled at the base, while the scallops and vegetables have been lovingly spooned on top. The sauce has been draped over the dish like a velvet cloak. It has been garnished with more basil and Parmesan, making it a dish that is not only meant to be eaten but savored.

Every bite of this Creamy Corn and Bay Scallop Fettuccine celebrates flavor, texture, and color. It’s a testament to the beauty that can be found when the land meets the sea, all framed within the confines of a pasta bowl. This dish is more than just food; it’s a moment to savor, a memory in the making, and a dish that will be remembered for its delicious taste.

Creamy Corn and Bay Scallop Fettuccine

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: New AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Creamy Corn and Bay Scallop Fettuccine is a luxurious combination of seared scallops and sweet corn smothered in a velvety Parmesan sauce, enhanced with a hint of lemon and fresh basil.

Ingredients

12 ounces 12 fettuccine pasta
1 tablespoon 1 extra virgin olive oil
1 pound 1 bay scallops, patted dry
2 tablespoons 2 unsalted butter
2 cups 2 corn kernels, fresh
2 cloves of 2 garlic, minced
1 1 shallot, finely chopped
1 medium 1 red bell pepper, diced
1/2 cup 1/2 white wine
1 cup 1 heavy cream
1/4 cup 1/4 Parmesan cheese, grated
1 tablespoon 1 lemon juice
1 tablespoon 1 lemon zest
2 tablespoons 2 basil, freshly chopped
to taste, salt and ground black pepper

Directions

Prepare the Pasta:
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain, reserving some pasta water, and set aside.
Cook the Scallops:
Heat the extra virgin olive oil over medium-high heat in a large pan. Season the scallops with salt and ground black pepper. Add scallops to the pan in a single layer and sear for 1-2 minutes on each side until golden and cooked through. Remove scallops and set aside.
Sauté Vegetables:
Reduce the heat to medium in the same pan, and melt the butter. Add the garlic, shallot, and red bell pepper. Sauté until the shallot is translucent and the red pepper has softened about 2-3 minutes.
Add Corn and Deglaze:
Stir in the corn kernels and cook for 4-5 minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, cooking for another 3-4 minutes.
Create the Sauce:
Pour in the heavy cream and bring to a simmer. Let the cream reduce slightly, then stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add some reserved pasta water.
Combine Pasta and Scallops:
Add the cooked pasta to the sauce, tossing to coat well. Return the scallops to the pan, along with any accumulated juices. Stir in the lemon juice and zest, and cook for 1 minute to warm through.
Finish and Serve:
Remove from the heat and stir in the fresh basil. Adjust the seasoning with salt and ground black pepper as needed. Serve hot. Garnish with additional chopped basil and a sprinkle of Parmesan cheese.