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Ingredients
- 1 pound angel hair pasta
- 1 pound large scallops
- kosher salt and pepper
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, smashed
- 1 tablespoon chopped fresh thyme
- pinch of crushed red pepper flakes
- 4 tablespoons butter
- 1/4 cup white wine
- 1 cup cherry tomatoes
- 2 ears corn, kernels removed from the cob
- 1/2 cup fresh grated parmesan cheese
- 1/2 cup fresh basil chopped
- 1 ball burrata cheese
- zest of 1 lemon
Details
Servings 6
Preparation
Step 1
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
2. Meanwhile, heat a large skillet over medium heat. Season the scallops with salt and pepper. Add 2 tablespoons olive oil to the skillet and when the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Remove the scallops from the skillet to a plate.
3. To the same skillet, add the remaining 2 tablespoons olive oil, the garlic, thyme, and crushed red pepper flakes. Cook until fragrant, about 3-4 minutes. Add the butter and cook until just browned, another 2-3 minutes. Slowly pour in the wine. Add the tomatoes and corn and cook over medium heat until the tomatoes burst, about 5 minutes.
4. Add the scallops, pasta, parmesan, and basil to the skillet and toss to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and divide between plates. Top with torn burrata, lemon zest, and fresh basil. EAT.
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