Equipment
Ingredients
Scallops
- 300 g large sea scallops, dry
- salt
- 15 ml vegetable oil, or grapeseed oil
Corn Sauce & Pasta
- 250 g linguine, dried
- 300 g sweet corn kernels, fresh or frozen
- 1 shallot, minced
- 2 garlic cloves, minced
- 60 ml dry white wine, Sauvignon Blanc or Pinot Grigio
- 45 g unsalted butter, cold, cubed
- 10 g fresh basil leaves, chiffonade
- 15 ml lemon juice
- 1 g red pepper flakes
Nutrition (per serving)
Method
Pat scallops extremely dry with paper towels. Season generously with salt on both sides. If using fresh corn, cut kernels from the cob and scrape the cobs with the back of a knife to release the corn milk; reserve milk with kernels.
Divide the corn kernels. Take half of the corn (150g) and blend it with 60ml of water until completely smooth. Set this puree aside—it will act as the thickener for the sauce.
Bring a large pot of salted water to a boil. Add linguine and cook for 2 minutes less than the package instructions (it will finish cooking in the sauce). Reserve 250ml of starchy pasta water before draining.
While pasta boils, heat oil in a stainless steel skillet over high heat until shimmering. Place scallops in the pan without crowding. Sear undisturbed for 2 minutes until a golden crust forms. Flip and sear for 1 minute on the other side. Remove scallops to a plate and set aside.
Reduce heat to medium. In the same skillet (don't wipe it out), add the remaining whole corn kernels, shallot, garlic, and red pepper flakes. Sauté for 2-3 minutes until fragrant.
Deglaze the pan with white wine, scraping up any browned bits from the scallops. Simmer for 1 minute to reduce by half. Stir in the corn puree and 120ml of the reserved pasta water. Bring to a simmer.
Add the drained pasta to the skillet. Toss vigorously with tongs for 1-2 minutes. The sauce should thicken and cling to the noodles. If too thick, add more pasta water. Turn off the heat and stir in the cold butter, lemon juice, and half the basil until emulsified and glossy.
Nestle the seared scallops back into the pasta to warm through slightly. Garnish with remaining basil and serve immediately.
Chef's Notes
- Look for 'dry' scallops at the fishmonger. 'Wet' scallops are treated with sodium tripolyphosphate, which causes them to release moisture during cooking and inhibits searing.
- Using half pureed corn and half whole kernels provides a creamy sauce texture without needing heavy cream, keeping the dish light for summer.
- The starch in the pasta water is the binding agent for this sauce. Do not skip reserving the water, and ensure the water is well-salted before boiling the pasta.
Storage
Refrigerator: 2 days — Scallops are best eaten immediately; texture degrades upon reheating.
Reheating: Gently warm in a pan with a splash of water over low heat. Do not microwave scallops.
