Pappardelle with Seared Scallops & Summer Corn Sauce

My dear friend Marna and I recently got together to cook. We sat on her swank new deck, talking about the latest issue of Bon Appetit and how it's just not as good as Gourmet was. We fussed with one of its recipes, making it our own. Then we devoured August in a bowl. So, now it's nearly gone. See you again next year, August.

FRESH PAPPARDELLE WITH SEARED SCALLOPS & SUMMER CORN SAUCE

Serves 2

3 ears fresh local corn, shucked

1 clove garlic, sliced

3/4 teaspoon kosher salt + more for scallops

2 pinches black pepper

2 tablespoons + 2 tablespoons grated Parmesan cheese, divided

2 tablespoons + 2 tablespoons extra-virgin olive oil, divided

2 tablespoons butter

6 ounces fresh, refrigerated Pappardelle pasta

10 large fresh scallops, pressed very dry with paper towels

Juice of 1/4 large lemon

1/3 cup chopped fresh basil

Bring a large pot of salted water to a boil and add shucked corn. Boil for 5 minutes or so, until it turns more yellow. Use tongs to remove it from the water and let it cool. Slice the kernels from the cob.

Place half the corn kernels in a food processor. Add garlic, 3/4 teaspoon kosher salt, pepper, 2 tablespoons Parmesan and 2 tablespoons olive oil. Process until smooth and saucy. Stir in remaining corn kernels. Place sauce in a small pan on low heat to keep it warm, stirring occasionally, while you make the pasta and scallops.

Cook and drain pasta according to package directions. Meanwhile, heat remaining 2 tablespoons olive oil and butter in a large skillet on high heat. Add scallops in a single layer and cook 3-4 minutes until the first side is brown; use tongs to turn and cook until the other side is brown, then a bit longer to ensure each scallop is slightly translucent inside, but not too raw. (I just test one with a knife.) Squeeze scallops with lemon juice to deglaze the pan and give them some bright flavor.

Toss pasta with most of the fresh basil and corn sauce. Divide among pasta bowls. Divide scallops among pasta bowls, placing them on top. Sprinkle with remaining basil and Parmesan, and serve on a swank deck with a green salad and some crisp white wine if you're not pregnant.