Seared Scallops and Creamy Corn Linguine with Bacon and Pistachio Spinach Salad

Indulge in a luxurious pasta dish that brings together the sweetness of seared scallops, the smokiness of charred corn and the crunch of crispy bacon. This creamy corn linguine is elevated with a touch of lemon and fresh chives, making every bite a delight. Paired with a vibrant pistachio spinach salad, this meal is perfect for a special dinner or when you want to impress guests without spending hours in the kitchen.

The star of the show is the silky linguine coated in a rich corn cream sauce, topped with perfectly cooked scallops and bacon. The bright, tangy salad adds a refreshing contrast. Follow our step-by-step instructions to recreate this restaurant-quality dish in your own home.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter the lemon. Peel and mince the garlic. Mince the chives. Roughly chop the pistachios. Drain the corn and pat it very dry with paper towels.
2. Once the water is boiling, add the linguine and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1/2 cup of pasta cooking water, then drain the pasta. Meanwhile, heat a large dry nonstick pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate and reserve the bacon fat in the pan.
3. Pat the scallops dry with paper towels and season all over with salt and pepper. Heat the pan with reserved bacon fat over medium-high heat (add a drizzle of oil if the pan seems dry). Add the scallops and cook until opaque and cooked through, 3-5 minutes per side. Transfer to a plate and tent with foil to keep warm. Wipe out the pan.
4. Melt 2 tablespoons of butter in the same pan over medium heat. Add the corn and cook, stirring occasionally, until golden brown and lightly charred, 4-6 minutes (cover the pan if the corn starts to pop). Add the garlic and cook until fragrant, 30-60 seconds. Add 1/3 cup reserved pasta water, the Vidalia onion paste and cream sauce base. Cook, stirring, until the sauce thickens, 1-2 minutes.
5. Add the drained pasta to the pan with the sauce and toss until evenly coated. Remove from heat. Stir in the lemon zest, half the chives and juice from half the lemon. Season with salt and pepper. If needed, add a splash more pasta water to achieve a creamy consistency.
6. In a large bowl, whisk together the red wine vinegar, half the Dijon mustard, sugar, olive oil, salt and pepper until smooth. Add the spinach and toss to combine.
7. Roughly chop the bacon. Divide the creamy lemon pasta between bowls. Top with scallops, bacon and remaining chives. Serve the spinach salad alongside, sprinkled with pistachios. Garnish with remaining lemon wedges.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and pat dry thoroughly before cooking to ensure it chars properly.

What can I substitute for scallops?

You can use shrimp or chicken breast as a substitute. Adjust cooking time accordingly.

Can I make this dish dairy-free?

Use a dairy-free cream sauce base and substitute butter with olive oil or vegan butter. The salad dressing can be made with olive oil and vinegar as is.