Brown Butter Scallops with Tomato Basil Pasta
Half Baked Harvest
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 angel hair or 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.