Pasta with Seared Scallops, Corn, Pea Shoots and Basil is a delicious and easy-to-make dish that is perfect for a spring meal.

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Pasta with Seared Scallops, Corn, Pea Shoots and Basil is a delicious and easy-to-make dish that is perfect for a spring meal. The scallops are seared to perfection and the corn adds a touch of sweetness. The pea shoots add a bit of crunch and the basil provides a fresh, herbaceous flavor. This dish is sure to please everyone at your table.

Cook the pasta according to the package directions. I like to use spagetti for my pasta in this dish. However, linguini would also be tasty. While the pasta is cooking, heat the butter and olive oil in a large skillet over medium-high heat. Add the scallops to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the scallops from the skillet and set aside.

Now add the minced garlic and the anchovies to the skillet and brown for 30 seconds. Add the one cup of chicken broth, stir and bring to a simmer. Now add the corn and cook for 1-2 minutes, or until heated through.

Then drain the pasta retaining one cup of pasta water to add to the sauce. Then add pasta to the skillet with the corn mixture. Toss to coat. Add the scallops and heat, letting the pasta soak up the juices. Next add the fresh lemon juice.

Now serve in bowls topped with parmesan cheese, pea shoots and basil. Serve immediately.

Recipe

Pasta With Seared Scallops, Corn and Pea Shoots

Servings: 4
1 lb. of fresh scallops
2 tbsp. of butter
1 tbsp. of olive oil
3 cloves of garlic, chopped
Salt and pepper to taste
1 cup chicken broth
1/3 cup fresh basil leaves torn
1 cup of pasta water
1 cup corn, Frozen or fresh
6 finely chopped anchovies
1 cup pea shoots, chopped into 1 inch pieces
1 tbsp. fresh lemon juice
1 cup Parmesan cheese, shredded
1 lb. spaghetti pasta

Cook the pasta according to the package directions. While the pasta is cooking, heat the butter and olive oil in a large skillet over medium-high heat. Add the scallops to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the scallops from the skillet and set aside. Now add the minced garlic and the anchovies to the skillet and brown for 30 seconds. Add the one cup of chicken broth, stir and bring to a simmer. Now add the corn and cook for 1-2 minutes, or until heated through. Then drain the pasta retaining one cup of pasta water to add to the sauce. Then add pasta to the skillet with the corn mixture. Toss to coat. Add the scallops and heat, letting the pasta soak up the juices. Next add the fresh lemon juice. Now serve in bowls topped with parmesan cheese, pea shoots and basil. Serve immediately.