Sweet Corn and Scallop Pasta Recipe (2024)

So perfectly cooked scallops returned to the pan until the sauce thickens? Over cooked scallops (especially how expensive they are for good ones) waste my time, effort and money.I like the recipe, will be making it this week but I'll be returning the scallops to the pan after the liquid is absorbed and the sauce thickens. Hopefully perfectly seared scallops and a luscious pasta dish.

I would love to see the ear of corn that will yield one cup of kernels

I cut the corn off the cob first, then throw the cobs into the water you are gonna cook the pasta in! Adds additional corn flavor to the pasta!

Toddie-- here in Maryland right now, each ear is at least a cup!

If allergic to shellfish, instead of scallops, I would personally choose sea bass. It also has a very light, buttery taste, and if you cut into small pieces (like the scallops), I think it would turn out similarly. However, having said that, I would have a difficult time “ruining” a whole piece of delicious sea bass, so I might opt instead to make the pasta, minus the small seafood pieces, then serve over or alongside the sea bass. Either way, I think you’d have a lovely meal. Best of luck!

Made this tonight and it was excellent. For those that were concerned about overcooking the scallops - they don’t spend much time over heat for the second go around and mine held up well. I chopped half and kept half intact to top the pasta with. Added in some grape tomatoes to the corn mixture and would consider wilting in arugula next time. Will definitely make again! For those who cannot eat shellfish, sable fish tastes similar to sea bass and may work (and is more reasonably priced).

Do you really need a full pound of pasta? For one pound of scallops I feel one half or two-thirds pound would do at the most

This was delicious. I followed the recipe and it came out beautifully, but as others have said, doubling the corn and scallions would make it even better. I see some notes fretting about adding the chopped scallops during the stirring step. I did it and I'll do it again. All it did was bring them back up to temperature.

Given the difference in price between sea scallops and bay scallops and that the sea scallops are chopped into ½-pieces after being sautéed, why not just use bay scallops?

I made this dish without the pasta and cheese allowing the scallops and corn to flourish. I used a Meyer lemon that added a sweet tang. And I was generous with the basil. Delicious. Had no idea that corn and scallops compliment each other so well - a point well made in the recipe.

I just bought fresh gulf shrimp, and since I live in Iowa, have amazing corn. Excited to try this with shrimp substitution.

Skate used to be served by unscrupulous restaurants as scallops, so yes, it would be a good substitution, as would monkfish, known as poor man's lobster. Monkfish is probably easier to find and is delicious.

I made this recipe iin Maine with fresh Scallops and corn It was delicious. And I added Chantrelles, picked in the woods for a flavor spruce up. Summer magic.

Didn't have shells, so I used orecchiete. Seared scallops in a regular (not non-stick) skillet. Forgot to reserve pasta water (quel horreur!) so added 2 extra tbsp of butter and 1/2 cup tap water. This *still* came out great! Plenty of scallop and corn flavor, and the scallops weren't overcooked at all. Will go into the rotation.

Made this today. Only difference was to add a little cream to the sauce. We did enjoy it. A shame I can’t add a picture

To c!ut the carbs, use roasted spaghetti squash for part of the noodles. Still will be delicious - but healthier

This was made as directed and was very tasty. The scallops were not rubbery at all when added at the very end. Made with rigatoni which had a nice moth feel and held the luscious sauce

This might be a good recipe for feeding people who don’t like scallops. They kinda got lost in the mix, tasty as it was. One ear of corn yielded just over one cup and I used about 5 ounces of pasta for two people, which was just right for a big eater and a moderate eater. Used a 340 gram pkg of frozen scallops. They did not overcook when added back into the mix.

The addition of 1-2 tsp of dry sherry to the pan before cooking the corn and scallions both deglazes the pan and adds richness to the flavor of the dish.

Easy and tasty. Don’t hold back on the basil or Parmesan.

Mmmm good - simply delicious as is. Tweaked the ingredients just a bit - for 1/2 the recipe:6 ozs pasta (trumpets)8 ozs scallops (6 sea scallops)3 ears of cornsubbed garden shallots for the scallions & threw in a couple of my first-of-the-season garden tomatoesSoooo delicious.

This was absolutely divine on a sweltering summer evening with fresh corn and basil from the local farmstand and truly fresh scallops smelling of the sea from my beloved and dear local fishmonger--what an utter delight without being heavy. Truly a delight and will definitely make again.

This is a keeper. I did add sautéed mushrooms, and substituted shallots for the green onions (they don’t agree with me), but otherwise followed the recipe. Next time I will, as some suggested, leave some of the scallops whole. I couldn’t get fresh sea scallops.I used frozen and they were excellent.

I made this close to the recipe as printed. Only add were some sautéed mushrooms (shredded maitake). Would make 2 changes next time:1. Use bay scallops OR leave the beautiful day scallops I had whole or halved…2. Would add a bit of pancetta or bacon to the corn saute - scallops, corn, pancetta or bacon would be a killer combination - add another level of depth to the dish’s flavor.But as is, with fresh sweet corn, fabulous scallops and high quality pasta the dish was a hit.

Made mostly as directed except had to sub some shallot for the scallions. I had some roasted tomatoes so stirred a couple in at the end. Delicious!

We liked this dish when I first made it, but I agree with the comments of many. I’ve made it again a few times with a couple changes. This isn’t the dish for the perfect super-huge/super-expensive scallops, but it’s a great use for the ones from Costco. Sear them in the pan first, then finish the rest of the dish in that same pan and add the scallop slices at the end and just warm through without overcooking too much. Also, increase to two or three ears of corn and cut WAY back on the pasta.

We made this dish tonight and enjoyed it. I echo other observations about adding some punch, perhaps onions, wine, and pancetta, but for our family it did check al of the boxes.

Lacks a bit of punch in the flavour. I'm thinking some sherry might spruce it up a bit.

I made this recipe without alteration, and I was surprised by how good it is, how the corn and scallops wind up perfectly balanced. I think what several commenters miss is that cooks are to return the scallops, water, corn, and pasta to the *pot* (cooled by that point), not the pan for the final steps. It all works out beautifully. Delicious.

This was pretty bland and a bit disappointing. Following other comments, I boosted the amount of corn and scallions, added a a few grinds of black pepper, and added another tablespoon of butter at the end to enliven the sauce. Agree with other commenters that you need to add the scallops back the the pan at the very end - even so, the residual heat cooked them more than I would have liked.