Creamy Corn Fettuccini with Seared Scallops, Tomatoes & Basil Pesto

Directions

1. Fill a large pot with water, bring to a boil, then add pasta and salt. Cook to your preferred firmness, about 8–10 minutes.
2. Rinse and dry all fresh produce.
3. Mince the garlic and whisk it with oil, salt, and crushed red pepper in a small bowl.
4. Grind the pine nuts finely and stir them into the garlic mixture with the basil, which you’ve minced and added just now to form the pesto.
5. Shuck the corn, remove the kernels, and halve the ears. In a medium bowl, cut the kernels off the cob, catching the juices, then halve the grape tomatoes and add to the bowl.
6. Pat scallops dry, rub with a little oil, and season on both sides with salt and pepper.
7. Preheat a nonstick skillet over medium-high heat, then sear the scallops in a single layer until browned and opaque, about 1½–2 minutes per side; transfer to a plate and cover loosely with foil.
8. Return the drained pasta to the pot, add the corn, tomatoes, any juices, and a splash of water with salt and pepper. Cook and stir for about 1 minute until fragrant and slightly thickened, then fold in the remaining pesto and warmed corn mixture.