Premium

Seared Scallops & Lemon-Caper Butter

with Pancetta, Corn & Fregola Sarda

35 MIN

+$7.00/serving 2 Servings

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From the Test Kitchen

INGREDIENT IN FOCUS
Fregola sarda is a small, round pasta made from semolina flour—rolled into little balls and toasted to develop a beautiful brown color.

TECHNIQUE TO HIGHLIGHT
When cutting the kernels off of raw corn, we recommend standing the cob upright (making sure you have a good grip on the top) in the center of a rimmed sheet tray, which will help to catch all of the loose kernels as you cut vertically down the cobs.
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Nutrition

PER SERVING
Calories

990 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Sea Scallops
3 oz Diced Pancetta
⅔ cup Fregola Sarda Pasta
2 ears Of Corn
1 Bell Pepper
1 Lemon
1 bunch Chives
⅓ cup Basil Pesto
2 Tbsps Sliced Roasted Almonds
1 oz Butter
1 Tbsp Capers
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Quarter and deseed the lemon. Thinly slice the chives.

2 Cook the pasta

Place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Cook the pancetta

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels and diced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are lightly browned and softened. Transfer to the pot of cooked pasta. Wipe out the pan.

5 Cook the scallops & make the sauce

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip the scallops and add the butter, capers, and the juice of 2 lemon wedges. Cook, constantly spooning the sauce over the scallops, 1 to 2 minutes, or until coated and cooked through. Turn off the heat.

6 Finish the pasta & serve your dish

To the pot of cooked pasta and vegetables, add the cooked pancetta, pesto, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.Serve the finished pasta topped with the cooked scallops and sauce. Garnish with the sliced chives and almonds. Serve the remaining lemon wedges on the side. Enjoy!