Corn Scallop Pasta with White Wine

This Corn Scallop Pasta with White Wine is one of those dishes that tastes way more involved than it actually is to make. I love the flavor of sweet corn and briny scallops together, and the crispy pancetta gives it a smoky and salty bite. I add the white wine and clam juice to make a sauce that enhances the scallops' briny flavor without being too overwhelming.

If you're in the mood for more pasta dishes, try this Miso Mushroom Pasta for another creamy, umami-rich option, or this Tomato Confit Caprese Pasta Salad for a fresh summer pasta.

Ingredient Notes & Substitutions

• Scallops: Look for large fresh sea scallops. If you get frozen scallops, make sure to dry them thoroughly and let them dry out in the refrigerator uncovered so that you can still achieve that brown sear.
• Pasta: I love using a short pasta like Casarecce or Mezze Rigatoni that can hold onto the corn kernels and sauce, but linguine or fettuccine works too.
• Pancetta: This adds a salty, smoky bite to the dish. Small bits of chopped bacon would work here too!
• Fresh Corn: Sweet summer corn is ideal here, but if it's not in season, frozen corn kernels work well too, just make sure to thaw and pat them dry first.
• White Wine: Use something you'd actually drink like a crisp Sauvignon Blanc or Pinot Grigio is great. The wine reduces down and adds depth of flavor to the pasta dish.
• Clam Juice: This creates a light, briny base for the sauce. If you can't find it, use seafood or vegetable broth or omit it and use wine instead.
• Scallions: The scallions add colorful garnish to the dish. You could also use chives here instead.

*See recipe card below for full list of ingredients and quantities.

Instructions

1. Step 1: Bring a large pot of salted water to a boil. In a large skillet on medium high heat, add olive oil and cook pancetta over medium heat until crispy, about 4-5 minutes. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pan.

2. Step 2: Pat scallops completely dry with a paper towel and season with salt and pepper. Working in batches to avoid overcrowding, sear scallops in the pancetta fat until golden brown on high heat, about 2-3 minutes on one side until brown, then flip and cook for 1 minute on the other side. Transfer to a plate and tent with foil to keep warm.

3. Step 3: Add pasta and cook until al dente, about 2 minutes less than package directions. Reserve ½ cup of pasta cooking water, then drain.

4. Step 4: Add 1 tablespoon butter to the same skillet. Stir in garlic, corn kernels, and red pepper flakes, cooking until fragrant, about 30 seconds. Pour in white wine and clam juice, cooking until reduced by half, about 5-7 minutes.

5. Step 5: Add the drained pasta to the skillet along with the reserved pasta water, half of the crispy pancetta, parmesan, and remaining butter. Toss everything together, adding more pasta water if needed to create a silky sauce. Taste and adjust seasoning.

6. Step 6: Serve pasta in a serving dish and top with the seared scallops, the other half of the crispy pancetta, chopped scallions and a squeeze of fresh lemon.

Tips

• Dry your scallops thoroughly: this is crucial for getting that beautiful golden crust. Pat them with paper towels.
• Don't overcrowd the pan: when searing scallops, cook them in batches so they brown nicely. Overcrowding will let the scallops steam and won't develop that brown crust.
• Save that pasta water: the starchy water helps bind the sauce and creates that perfect silky texture.
• Taste as you go: the pancetta adds saltiness, so taste before adding additional salt.

Storage

This pasta is best enjoyed immediately while the scallops are tender and the sauce is at its silkiest. However, if you have leftovers, store them in the refrigerator for up to 2 days.

Common Questions