Vegetarian · Italian · 30 min
Creamy Corn Fettuccini with Seared Scallops, Tomatoes & Basil Pesto
- 30 min
- 2–6 servings
- 666 kcal / serving
A creamy pasta dish with sweet corn, seared scallops, and a bright basil pesto; the textures contrast nicely with silky sauce and tender noodles, making it a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 earscorn
- 5 ozfettuccine pasta
- ½ small pkgfresh basil
- 1 clovegarlic
- 1 pintgrape tomatoes
- ⅛ cuppine nuts
- ¾ lbsea scallops
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · large pot · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 earscorn
- ½ small pkgfresh basil
- 1 clovegarlic
- 1 pintgrape tomatoes
Meat & seafood
- ¾ lbsea scallops
Pantry & dry goods
- 5 ozfettuccine pasta
- ⅛ cuppine nuts
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| corn | 2 ears | 4 ears | 6 ears |
| fettuccine pasta | 5 oz | 10 oz | 15 oz |
| fresh basil | ½ small pkg | 1 small pkg | 2 small pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| pine nuts | ⅛ cup | ¼ cup | ½ cup |
| sea scallops | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a large pot with water, bring to a boil, then add pasta and salt. Cook to your preferred firmness, about 8–10 minutes.
- Rinse and dry all fresh produce.
- Mince the garlic and whisk it with oil, salt, and crushed red pepper in a small bowl.
- 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.
- 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.
- Pat scallops dry, rub with a little oil, and season on both sides with salt and pepper.
- 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.
- 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.
Two tips
- Prep the corn and pesto while the pasta cooks so everything comes together quickly.
- Serve leftovers over toasted bread or sautéed greens for a simple variation.
Nutrition per serving
- Calories
- 666 kcal
- Protein
- 36 g
- Carbs
- 85 g
- Fat
- 22 g
- Fiber
- 7 g
- Sodium
- 696 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.