Summer Corn and Scallop Pasta

Serves: 4 Edit Yields: 4 servings, about 1 1/2 cups each Total Time: 45 min Prep Time: 45 min
Carin Krasner

Ingredients

8 ounce(s) whole-wheat linguine or fettuccine 4 medium ears corn, husked 2 strip(s) bacon, chopped 1 pound(s) dry sea scallops (see Tip), patted dry 1/2 teaspoon(s) salt, divided 1/2 teaspoon(s) freshly ground pepper, divided 1 cup(s) chopped red bell pepper 5 clove(s) garlic, minced 1/2 cup(s) dry white wine 1/2 cup(s) reduced-fat sour cream 1 tablespoon(s) all-purpose flour 1/2 cup(s) chopped fresh basil, plus more for garnish 4 lemon wedges

Directions
1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve 1/2 cup of the cooking liquid; drain the pasta. 2. Meanwhile, stand an ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Then press the dull side of the knife down the length of the ear to extract any remaining kernels and corn "milk" into the bowl. Repeat with the remaining 3 ears of corn, catching the kernels and "milk" in the bowl. 3. Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat in the pan. 4. Sprinkle scallops with 1/4 teaspoon each salt and pepper. Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm. 5. Add the corn kernels and corn "milk", bell pepper, and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the reserved cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. Stir in sour cream and the remaining 1/4 teaspoon each salt and pepper. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute.

6. Reduce heat to low and return the pasta, bacon, and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among 4 bowls and top with the scallops. Garnish with more basil, if desired. Serve with lemon wedges. Exchanges: 4 starch, 2 lean meat, 1 fat Carbohydrate Servings: 4 Nutrition Bonus: Vitamin C (99% daily value), Magnesium (41% dv), Vitamin A (36% dv), Folate (31% dv), Potassium (24% dv), Zinc (23% dv), Iron (21% dv)

Tips & Techniques

Tip: Be sure to buy "dry" sea scallops. "Wet" scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly. Some scallops have a small white muscle on the side; remove it before cooking.

Recipe Conversion Worksheet (See attachment for calculations)

Fruit From Washington - Recipe Quantity Calculator
Recipe Adjustment Factor is 50 Times Original Amounts (Original Amounts in parentheses.)

Summer Corn and Scallop Pasta 400 ozs whole-wheat fettuccine or linguine (8 ) 200 earss corn (4 ) 100 stripss bacon, chopped (2 ) 50 pounds dry sea scallops (1 pound) 1/2 cup + 1 teaspoon salt, divided (1/2 teaspoons) 1/2 cup + 1 teaspoon ground pepper, divided (1/2 teaspoons) 50 cups chopped red bell pepper (1 cup) 250 clovess garlic, minced (5 ) 25 cups dry white wine (1/2 cup) 25 cups reduced-fat sour cream (1/2 cup) 3 cups + 2 tablespoons all-purpose flour (1 tablespoons) 25 cups chopped fresh basil (1/2 cup) 13 lemon (1/4 none) Convert Another Recipe

References

"Conversions #2": National Food Service Management Institute (NFSMI) of The University of Mississippi, 2004. Form #EX50-02A.

Eberhart, K. (2010, November, 15). Fruit From Washington - Recipe Quantity Calculator. Fruit From Washington. April 16, 2013, from http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php

Krasner, C. (2012, August). Summer Corn and Scallop Pasta. Delish. April 16, 2013, from http://www.delish.com/recipefinder/summer-corn-scallop-pasta-recipe-ew0812?click=recipe_sr

Molt, M. (2001). Food for Fifty. Retrieved from http://www.scribd.com/doc/3992647/Food-forFifty