Fresh Corn, Tomato & Scallop Pasta
Serves 6
1 pound medium shells, ziti or other medium pasta shape, uncooked
1 tbsp. plus 1 tsp. olive oil
3/4 cup sliced red onion
1 pound bay scallops or medium shrimp, peeled and deveined
1 cup fresh or frozen corn kernels (2 ears)
2 cloves garlic, minced
4 large ripe tomatoes, peeled, seeded and diced (4 cups)
2 tbsp. minced fresh oregano
1/2 tsp. dried rosemary
1/2 to 1 tsp. hot sauce
2 tbsp. red wine vinegar
1 tbsp. lemon juice
1/2 cup crumbled feta cheese (2 oz.)
Salt and freshly ground pepper to taste
Prepare pasta according to package directions. While pasta is cooking, heat 1 tbsp. oil in large skillet. Add red onion and cook about 2 minutes. Add scallops, corn and garlic and cook 4 minutes, stirring often. Add tomatoes, oregano, rosemary and hot sauce, simmering just until scallops are done and mixture is thoroughly heated, about 5 minutes. Stir in 2 tablespoons of red wine vinegar and lemon juice.
When pasta is done, drain well. Transfer to a serving bowl. Drizzle with remaining 1 tsp. oil and toss well. Spoon tomato mixture over pasta and sprinkle with cheese, salt and pepper. Serve immediately.
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