---
title: Scallops & Creamy Corn Pasta with Bacon
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/scallops-and-creamy-corn-pasta-with-bacon-68dabd55d1aa3c560df07e4f
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Tree Nuts
  - Milk
  - Shellfish
  - Wheat
tags:
  - New
  - Seasonal
rating: 4.5
rating_count: 109
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the scallops, calling them fresh and delicious. The corn pasta was described as interesting and yummy.
  - theme: Ease of prep
    text: Some found it more time-consuming than expected, but others praised the easy-to-follow directions.
  - theme: Suggestions
    text: Consider wilting spinach into the pasta instead of a separate salad. Try adding honey, cranberries, and goat cheese to enhance the salad.
  - theme: Leftovers
    text: Customers reported plentiful food, with the meal providing satisfying portions.
nutrition:
  calories: 1120
  protein: 37
  fat: 68
  saturated fat: 25
  carbohydrates: 86
  sugar: 11
  fiber: 8
  cholesterol: 130
  sodium: 1870
  trans fat: 1
  potassium: 1100
  calcium: 160
  iron: 4.5
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/scallops-creamy-corn-pasta-with-bacon.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Zest and quarter @lemon{2}. Peel and mince @garlic{4%clove}. Mince @chives{½%oz}. Roughly chop @pistachios{1%oz}. Drain @corn{2%unit}, then pat dry with @paper towel{}.

Once water is boiling, add @pasta{12%oz} to the pot. Cook, stirring occasionally, until al dente, ~{9-11%minutes}. Reserve ~{½%cup} pasta cooking water, then drain.

Turn off heat; transfer to a plate. Cover loosely with foil to keep warm. Wipe out the pan.

Melt @butter{2%tbsp} in the pan used for scallops over medium heat. Add @corn{} and cook, stirring occasionally, until golden brown and lightly charred in spots, ~{4-6%minutes}. If corn starts to pop, cover the pan.

Add @garlic{}; cook, stirring, until aromatic, ~{30-60%seconds}. Add reserved pasta water, @vidalia onion paste{1%ounce}, and @cream sauce base{8%ounce}. Cook, stirring, until sauce has thickened, ~{1-2%minutes} more.

Add drained @pasta{} to pan with sauce. Toss until pasta is evenly coated. Remove pan from heat. Stir in @lemon zest{}, half the @chives{}, and juice from half the @lemon{½}; season with @salt{} and @black pepper{}. If needed, add another splash of pasta water until everything is coated in a creamy sauce.

In a #large bowl{}, whisk together @vinegar{½}, half the @dijon mustard{¼%tsp}, @sugar{⅛%tsp}, @olive oil{2%tbsp}, @salt{}, and @black pepper{} until smooth. Add @spinach{10%oz}; toss to combine.

Roughly chop @bacon{8%oz}. Divide creamy lemon pasta between bowls. Top with scallops, bacon, and the remaining chives. Divide spinach salad between plates (or serve in the same bowl as pasta!) and sprinkle with pistachios. Serve with remaining lemon wedges on the side.