Brown butter miso corn pasta with basil

Ingredients

Ingredients

• 4 Ears corn
• 1 Medium shallot
• 6 Tbs unsalted butter
• 1 Leaf bay leaf
• 3 Cloves garlic
• red pepper flakes
• 16 Oz pasta (ideally short, fat noodle)
• 1.5 Tbs white miso paste
• .25 Cup chopped fresh basil
• 1 Lb fresh scallops

Instructions

1. Shuck corn, cut off corn kernels and set aside in a bowl. Add corn cobs to a pot with enough water to cover. Add in one clove of smashed garlic and a bay leaf
2. Boil salted water and cook pasta until slightly harder than al dante, reserve 1 cup of pasta water
3. Melt butter in a pan stirring until it starts to brown and smell nutty. Add in chopped shallot, 2 cloves of garlic and red pepper flakes; sauté until soft
4. Add in corn kernels, cooking until slightly caramelized.
5. Add in miso paste, 1 cup of corn stock and whisk until smooth. Add in pasta water if additional liquid is needed.
6. Add in cooked pasta and toss to coat, simmering until the sauce clings to the noodles.
7. Finish off with fresh basil. Salt and pepper to taste, however I did not add additional salt because the miso is very salty
8. Optional: Seared Scallops. Heat a pan on high heat, add oil and garlic. Pat scallops dry, season as desired (I used just paprika). Plan scallops in pan and sear on each side 1.5-2 min (cooking time varies). Flip scallops, add butter and baste 30 seconds. Remove when scallops are opaque in the center.
9. Plate your pasta, top with scallops; more fresh basil or other herbs if desired (thinking parsley might be good here too)