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Seafood and Sweet Corn Pasta is light and citrusy with sea scallops, shrimp, sweet corn and sugar snap peas over angel hair pasta.
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Seafood and Sweet Corn Pasta

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Seafood and Sweet Corn Pasta is light and citrusy with sea scallops, shrimp, sweet corn and sugar snap peas over angel hair pasta.
Prep Time10 minutes
Cook Time10 minutes
Course: Dinner, Main Course
Cuisine: American, Farm to Table, Farmer's Market, italian
Keyword: 20 Minute Meal, Angel Hair Pasta with Scallops, Angel Hair Pasta with Shrimp, Pasta with Corn, seared scallops, Summer Pasta
Servings: 4

Ingredients

  • 4 ears fresh corn cut off the cob
  • 8 oz. sugar snap peas cut in 1/2 inch pieces
  • 8 oz. angel hair pasta cooked according to package directions
  • 12 large shrimp peeled and deveined
  • 12 sea scallops patted dry
  • 1 tbsp. garlic minced
  • 4 tbsp. avocado oil divided
  • 5 tbsp. butter divided
  • salt and pepper to taste
  • 1 lemon juiced
  • 1/4 cup fresh chives chopped

Instructions

  • Bring a pot of water to a boil and cook angel hair pasta to al dente, drain.
  • Heat 1 tbsp. avocado oil in a medium sauté pan over medium high heat. Add corn and sugar snap peas. Cook, stirring, for 4-5 minutes. Remove from heat.
  • While your corn and peas are cooking, start searing your seafood. Heat 3 tbsp. avocado oil in a large sauté pan over medium high heat. When oil is very hot, place scallops in pan, spaced evenly apart. (You may need to do these in batches depending on pan size. You don't want to over crowd the scallops.)
    Sear scallops for 3 minutes, then flip. Drop your shrimp in the pan. (Again, you may need to do these in batches.) Sear for 2 minutes, flip shrimp and add 4 tbsp. butter and garlic. Remove from heat. Season with salt and pepper. Toss in your cooked angel hair pasta, combine with lemon juice, and gently fold together with seafood. Garnish with chives.