Scallops & Creamy Corn Pasta with Bacon

🥘 Ingredients

• bacon
  8 oz
• black pepper
• butter
  2 tbsp
• chives
  ½ oz
• corn
  2 unit
• cream sauce base
  8 oz
• dijon mustard
  ¼ tsp
• garlic
  4 clove
• lemon
  ½, 2
• lemon zest
• olive oil
  2 tbsp
• paper towel
• pasta
  12 oz
• pistachios
  1 oz
• salt
• spinach
  10 oz
• sugar
  ⅛ tsp
• vidalia onion paste
  1 oz
• vinegar
  ½

🍳 Cookware

• large pot
• large bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon . Peel and mince garlic . Mince chives . Roughly chop pistachios . Drain corn , then pat dry with paper towel .

   lemon: 2, garlic: 4 clove, chives: ½ oz, pistachios: 1 oz, corn: 2 unit, paper towel
2. 

   2

   Once water is boiling, add pasta to the pot. Cook, stirring occasionally, until al dente, ⏱️ 9-11 minutes . Reserve ⏱️ ½ cup pasta cooking water, then drain.

   pasta: 12 oz
3. 

   3

   Turn off heat; transfer to a plate. Cover loosely with foil to keep warm. Wipe out the pan.
4. 

   4

   Melt butter 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.

   butter: 2 tbsp, corn
5. 

   5

   Add garlic ; cook, stirring, until aromatic, ⏱️ 30-60 seconds . Add reserved pasta water, vidalia onion paste , and cream sauce base . Cook, stirring, until sauce has thickened, ⏱️ 1-2 minutes more.

   garlic, vidalia onion paste: 1 oz, cream sauce base: 8 oz
6. 

   6

   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 ; season with salt and black pepper . If needed, add another splash of pasta water until everything is coated in a creamy sauce.

   pasta, lemon zest, chives, lemon: ½, salt, black pepper
7. 

   7

   In a large bowl , whisk together vinegar , half the dijon mustard , sugar , olive oil , salt , and black pepper until smooth. Add spinach ; toss to combine.

   vinegar: ½, dijon mustard: ¼ tsp, sugar: ⅛ tsp, olive oil: 2 tbsp, salt, black pepper, spinach: 10 oz
8. 8

   Roughly chop bacon . 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.

   bacon: 8 oz