Basil Corn Spaghetti with Lemon Butter Seared Scallops

Yield: 2 Servings

Basil Corn Spaghetti with Lemon Butter Seared Scallops

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min


  • 8 Large Scallops
  • 2 TB Avocado Oil
  • 3 TB Unsalted Butter
  • 1 Lemon, zested and juiced
  • 1 Shallot, diced
  • 2 Cloves Garlic, minced
  • 1/4 cup White Wine
  • 1 cup Corn (2 ears), cut off the cob
  • 1/2 cup Heavy Cream
  • 8 oz Spaghetti (1/2 cup pasta water reserved after boiling)
  • 1/4 cup Basil, chopped
  • Parmesan
  • Kosher Salt
  • Black Pepper


  1. Bring a large pot of salted water to a boil.
  2. Heat a large stainless steel pan to medium-high heat.
  3. Pat scallops dry with paper towels and season with salt.
  4. Drop spaghetti in the boiling water and cook two minutes under the package instructions. The spaghetti will finishing cooking in the pan sauce, so boiling it just before it's al dente will prevent it from overcooking later.
  5. Right after you drop in the spaghetti, sear the scallops in the stainless steel pan for two minutes on the first side.
  6. After two minutes, flip the scallops, add in 2 TB of butter and start basting the scallops.
  7. After a minute of basting the scallops in butter, add a splash of the lemon juice and zest in the pan, baste for another 30 seconds and remove from the pan, and set aside. (The spaghetti should still be cooking in the pot at this point.)
  8. Lower the pan's heat to medium-low, and add in the last TB of butter, shallot and garlic and sauté for a minute.
  9. Add in the white wine and allow it cook down for 30 seconds.
  10. Add in the corn and sauté for a minute then stir in the cream, half of the basil, and lemon juice and zest.
  11. Now at this point, the spaghetti should be ready to drain and added into the pan with the corn cream sauce (Make sure to reserve about 1/2 cup of pasta water).
  12. Toss the spaghetti with the sauce, adding in a little bit of pasta water at a time until a glossy sauce forms and the spaghetti is cooked al dente (about 2 minutes)
  13. Finish the dish with the remaining basil, as much freshly grated parmesan as you want, and season with salt and black pepper to taste.
  14. Serve with the seared scallops.

Did you make this recipe?

Share your recipe with on Instagram using the hashtag #diningbykelly and tag @diningbykelly

Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





Pin It on Pinterest

Share This