The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Orzo pasta salad with sweet corn and scallops

Scallop Pasta With Corn

Posted by: Ari Laing

This scallop pasta with fresh corn, sun dried tomatoes, and pesto is a true taste of summer! Mascarpone adds a touch of creaminess. while pan fried capers add a crisp, briny finish. A seafood lovers dream!

recipe +-

Posted by: Ari Laing
Orzo pasta salad with sweet corn and scallops
Print Recipe
No ratings yet

Scallop Pasta With Corn

This scallop pasta with fresh corn, sun dried tomatoes, and pesto is a true taste of summer! Mascarpone adds a touch of creaminess. while pan fried capers add a crisp, briny finish. A seafood lovers dream!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner
Cuisine: American, Italian
Keyword: corn pasta, how to cook scallops, orzo pasta salad, pan seared scallops
Servings: 8 servings
Calories: 495kcal
Author: Ari Laing

Equipment

  • Cast iron skillet or other large skillet for cooking scallops
  • Large pot for cooking pasta
  • Large plate + small plate
  • Paper towels
  • Small skillet for frying capers
  • Slotted spoon or spider
  • Large serving bowl or plate
  • Tongs for flipping scallops

Ingredients

  • 1 lb sea scallops side muscle removed and discarded
  • 1 lb DeLallo Orzo
  • ¼ cup DeLallo Nonpareil Capers drained
  • 2 Tbsp cornstarch
  • 6 Tbsp neutral oil such as grapeseed, avocado, canola, or vegetable oil, divided
  • 1 ½ tsp Kosher salt divided, plus more for cooking pasta
  • ¼ tsp freshly ground black pepper plus more for serving
  • 1 Tbsp extra virgin olive oil
  • 3 Tbsp unsalted butter divided
  • 2 ears corn kernels cut off the cob, about 2 cups
  • cup DeLallo Sun-Dried Tomatoes julienned or roughly chopped
  • 3 Tbsp DeLallo Simply Pesto
  • 1 medium lemon zested and juiced
  • cup mascarpone cheese
  • ¼ cup Parmigiano Reggiano grated
  • Flaky sea salt for serving

Instructions

  • Dry the scallops. Place cleaned sea scallops on a paper towel-lined plate, then place a second paper towel on top, pressing down lightly. Dry for at least 10-15 minutes to remove as much excess moisture as possible. When you remove the paper towels, season scallops on both sides with 1 tsp Kosher salt and ¼ tsp black pepper.
  • Cook the orzo pasta. Bring a large pot of water to a rapid boil, then season generously with Kosher salt (about 3-4 Tbsp). Add the DeLallo Orzo, then cook according to package directions for al dente, about 7 minutes. Reserve 1 cup of pasta cooking water, then drain and set aside. Return the pot to the stove.
  • Dredge the capers. Place ¼ cup of drained DeLallo Nonpareil Capers in a small mixing bowl, then toss with 2 Tbsp cornstarch to thoroughly coat.
  • Fry the capers. In a small skillet, heat 3 Tbsp neutral oil over medium-high heat. When hot, use a slotted spoon or spider to carefully transfer the dredged capers to the skillet, shaking off as much excess cornstarch as possible. Fry for about 3 minutes, or until crispy. Drain on a small plate lined with a paper towel. Set aside.
  • Sauté the corn. In the large pot, heat 1 Tbsp olive oil and 1 Tbsp butter over medium-high heat. Once melted, add the corn and cook, stirring occasionally, for 3-4 minutes. Season with remaining ½ tsp Kosher salt, then add ⅓ cup chopped sun dried tomatoes. Cook for 1 minute more.
  • Finish the pasta. Add the drained orzo pasta to the corn, then add 3 Tbsp DeLallo Simply Pesto, the zest and juice of 1 lemon, ⅓ cup mascarpone cheese, and ¼ cup of grated Parmesan. Add ½ cup of the reserved pasta water, then stir well, tasting to adjust seasoning as needed. If you want more of a sauce, add more reserved pasta water. Transfer the pasta to a large serving bowl.
  • Cook the scallops. Heat a large cast iron or stainless steel skillet over high heat. When very hot, add remaining 3 Tbsp neutral oil. Carefully place the seasoned scallops in the hot skillet, leaving about 1-inch between each. Cook for 2-3 minutes, or until the scallops have developed a deep golden brown crust. Add 2 Tbsp unsalted butter, then use tongs to carefully (and quickly) flip each scallop over. Cook for 1 minute more, using a spoon to baste the scallops with browned butter as they cook.
  • Finish, then serve. Transfer the seared scallops on top of the pasta, then pour any remaining browned butter from the skillet on top. Garnish with the crispy fried capers, a generous pinch of flaky sea salt, and additional ground black pepper, if wanted. Serve immediately!

Notes

  • Be sure to check out our complete guide on how to cook sea scallops! Our biggest tips are to not skip the drying step, and also do not flip the scallops until they release easily from the pan and have developed a deep brown crust.
  • If omitting the sun dried tomatoes, you'll want to substitute with something else sweet and acidic -- like roasted red peppers -- to counter the salty, briny fried capers.
  • Leftovers will keep for up to 5 days in an airtight container, but seafood is always best enjoyed fresh.

Nutrition

Calories: 495kcal | Carbohydrates: 49g | Protein: 17g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 934mg | Potassium: 341mg | Fiber: 3g | Sugar: 2g | Vitamin A: 472IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!