A perfect restaurant-worthy summertime spread, this Brown Butter Scallops with Creamy Corn Rigatoni recipe looks especially fetching when served family style in a big, gorgeous heap. But of course – you can serve this pasta and scallop number on individual plates/bowls as well. Either way, this is a perfect MKL recipe for entertaining as most of it (save for the scallops) can be prepared in advance and then warmed to serve. The scallops only needing a quick sear then it’s go time. Read on for more on that, or just leap ahead to the full recipe.

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Brown Butter Scallops with Creamy Corn Pasta

Scallops with Creamy Corn Rigatoni: Recipe Tips and Tricks

What is the best shape of pasta to use? I think you really should use whatever cut/shape you like here. Rigatoni is my favorite, as I adore how the kernels of corn hide inside the little pasta tubes like they’re doing some sort of Midwestern tornado drill. Because I have successfully wielded both long and tangly noodles as well as short and fat tubular pastas in this recipe, and all were great, I say use whatever you like or have. Arguments can be made for both here – the short sort of mimicking the size of the scallops (think rigatoni or even giant shells, which would be cheeky and adorable). On the flip side, long strands of stringy bucatini, angel hair, or good ole/ spaghetti would be so great.
Be sure to take a minute or two to really pat your scallops dry with a paper towel. We’ll do this before cooking them, as this quick removal of excess water will help in the browning of things. Let’s be honest – the browner, crispier the scallops, the more beautiful and delicious dish. So yes, that part’s important so be sure to dry those babies off.
We’re using sea scallops not bay scallops (bay scallops are teeny tiny).
Feel free to use sour cream or creme fraiche in place of the yogurt.
This recipe can be made ahead, save for the scallops. If you want to entertain with this, make the corn sauce and just reheat as needed. The pasta cooks fast, as do the scallops. So, those can be whipped up a la minute and then just tossed with the creamy corn right at service.

Scallops and Corn Rigatoni: What You’ll Need

Sea scallops are the one’s you want to reach for when you’re shopping, just FYI. Bay scallops are the cute little guys and aren’t really what we’re going for in this recipe. The big, fat, juicy ones really make this dish uber special and just perfect for a nice occasion. It’s a true show-stopper but really easy to make

INGREDIENTS

1 lb. pasta (any cut you like, I used rigatoni here)

Salt and pepper, as needed

6 TBSP butter, divided

2 teaspoons olive oil

2 garlic cloves, grated or minced

⅔ cup diced onion, any kind (about half a med-large yellow onion)

4 ears fresh corn, kernels removed (save the cobs)

3/4 cup plain Greek yogurt

Brown Butter Scallops with Creamy Corn Rigatoni: How to Make It

A decadent way to showcase sweet summer corn and beautiful sea scallops. To save money, feel free to swap in shrimp for the scallops, just adjusting the cook time to suit your particular shrimp. The depth of flavor from brown butter, paired with the lusciousness of creme fraiche makes this extra special and really perfect for entertaining or a special-occasion meal.

DIRECTIONS

Cook the pasta according to the package directions in salty water, reserving ½ cup before draining.

Add 2 TBSP of the butter and the oil to a large skillet over medium heat. When this is hot, add the onion and corn kernels. Season generously with salt and pepper and cook, stirring occasionally, for about 5 minutes.

Add the garlic and cook one minute more. Add the yogurt and about ½ cup of the starchy pasta water. Using the back of a large knife, scrape the corn cobs to extract all of the (super flavorful) corn milk (optional). Just scrape/pour it right into the skillet. Stir to create a nice creamy sauce. Add the pasta and toss to coat. Transfer to a big platter or individual plates.

Pull the small muscle off the sides of the scallops and discard.. Rinse the scallops in cold water and pat very dry. Season all over with salt and pepper.

Add a couple teaspoons of olive oil to a second large skillet set over medium high. When it’s hot and working it batches, sear the scallops for about 2.5 minutes until super browned, flip, and then sear for one minute more. Transfer them to a plate.

Add the remaining 4 TBSP butter to the skillet and reduce the heat to medium. Allow it to melt and then continue to let it simmer for a few more minutes, until it becomes visibly golden and smells nutty.

Add the scallops back into the pan, reduce the heat to low, and tilt the pan as you spoon the butter over the scallops for about a minute.

Top the pasta and corn mixture with the scallops and pour the brown butter all over. Finish with some fresh chopped parsley, basil, watercress, or arugula.