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Halfbakedharvest.com
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3/4pound angel hair or linguine 1pound large scallops, patted dry kosher salt and black pepper 4tablespoons extra virgin olive oil 1 1/2cups cherry tomatoes 4cloves garlic, smashed 1pinch crushed red pepper flakes 1tablespoon fresh thyme leaves 4tablespoons salted butter 2ears corn, kernels removed from the cob 1/3cup dry white wine, such as Pinot Grigio or Sauvignon Blanc zest and juice of 1 lemon 1/3cup fresh grated parmesan cheese 1/2cup fresh basil, roughly chopped 1ball burrata cheese, at room temperature (optional)
Directions
1. 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. 2. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the scallops with salt and pepper. 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. 3. To the same skillet, add the tomatoes, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the butter and corn, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes. Add the pasta, parmesan, basil, and scallops, gently toss to combine. If needed, thin the sauce with a little of the pasta cooking water. 5. Divide the pasta among plates and top with burrata cheese, basil, and lemon. Enjoy!
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