Name: Scallop Pasta with Corn
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 pound sea scallops, side muscle removed and discarded; 1 (1-pound) package DeLallo Orzo Pasta; ¼ cup DeLallo Nonpareil Capers, drained; 2 tablespoons cornstarch; 6 tablespoons neutral oil, such as DeLallo Grapeseed Oil, DeLallo Extra Virgin Avocado Oil, canola, or vegetable oil, divided; 1 ½ teaspoons Kosher salt, divided, plus more for cooking pasta; ¼ teaspoon freshly ground black pepper plus more for serving; 1 tablespoon DeLallo Extra Virgin Olive Oil; 3 tablespoons unsalted butter, divided; 2 ears corn, kernels cut off the cob, about 2 cups; ⅓ cup delallo sun dried tomatoes, julienned or roughly chopped; 3 tablespoons DeLallo Simply Pesto® Traditional Basil Sauce; 1 medium lemon, zested and juiced; ⅓ cup mascarpone cheese; ¼ cup Saviola Imported Parmigiano Reggiano D.O.P. Wedge, grated; Flaky sea salt, for serving

Ingredients

1 pound sea scallops, side muscle removed and discarded

1 (1-pound) package DeLallo Orzo Pasta

¼ cup DeLallo Nonpareil Capers, drained

2 tablespoons cornstarch

6 tablespoons neutral oil, such as DeLallo Grapeseed Oil, DeLallo Extra Virgin Avocado Oil, canola, or vegetable oil, divided

1 ½ teaspoons Kosher salt, divided, plus more for cooking pasta

¼ teaspoon freshly ground black pepper plus more for serving

1 tablespoon DeLallo Extra Virgin Olive Oil

3 tablespoons unsalted butter, divided

2 ears corn, kernels cut off the cob, about 2 cups

⅓ cup DeLallo Julienne Cut Sun-Dried Tomatoes

3 tablespoons DeLallo Simply Pesto® Traditional Basil Sauce

1 medium lemon, zested and juiced

⅓ cup mascarpone cheese

¼ cup Saviola Imported Parmigiano Reggiano D.O.P. Wedge, grated

Flaky sea salt, for serving

Directions

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 teaspoon Kosher salt and ¼ teaspoon 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 tablespoons). 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 tablespoons cornstarch to thoroughly coat.

Fry the capers. In a small skillet, heat 3 tablespoons 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 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Once melted, add the corn and cook, stirring occasionally, for 3-4 minutes. Season with remaining ½ teaspoon 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 tablespoons 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 tablespoons 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 tablespoons 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!