HOF Note: You might think that burrata would not be good with scallops—it is! We, though, prefer only enough burrata to give the pasta some umami, about ½ the ball. Use any kind of pasta you like.

 

1 pound linguini pasta

1 pound large scallops

kosher salt and pepper

4 tablespoons extra virgin olive oil

4 cloves garlic, smashed

1 tablespoon chopped fresh thyme

pinch of crushed red pepper flakes

4 tablespoons butter

¼ cup white wine

1 cup cherry tomatoes

2 ears corn, kernels removed from the cob

½ cup fresh grated parmesan cheese

½ cup fresh basil chopped

1 ball burrata cheese

Zest of a lemon

 

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.

 

Meanwhile, heat a large skillet over medium heat. Season the scallops with salt and pepper. Add 2 tablespoons olive oil to the skillet and when the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Remove the scallops from the skillet to a plate. 

 

To the same skillet, add the remaining 2 tablespoons olive oil, the garlic, thyme, and crushed red pepper flakes. Cook until fragrant, about 3-4 minutes. Add the butter and cook until just browned, another 2-3 minutes. Slowly pour in the wine. Add the tomatoes and corn and cook over medium heat until the tomatoes burst, about 5 minutes. 

 

Add the scallops, pasta, parmesan, and basil to the skillet and toss to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and divide between plates. Top with torn burrata, lemon zest, and fresh basil. EAT.

​

​

Printable version

​

​

Original recipe