Scallop, Corn And Tomato Pasta

1. 1

   Cook fettucine until al dente.

2. 2

   Meanwhile, heat cream and garlic to boiling in medium saucepan.

3. 3

   Add scallops and cook just until centers are opaque, 1 1/2 to 2 minutes.

4. 4

   Using slotted spoon, transfer scallops to bowl.

5. 5

   Continue to boil cream until thick enough to coat back of spoon, about 6 minutes.

6. 6

   Stir in chopped tomatoes and corn and cook until heated through.

7. 7

   Season to taste with salt and pepper.

8. 8

   Drain fettucine well and transfer to large bowl.

9. 9

   Add cream sauce, scallops and basil; toss well.

10. 10

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.