I like to use a combination of shrimp and scallops for this recipe when entertaining but you can simply use just one kind of seafood if you’re making it for yourself. This recipe increases really easily for a great summertime entertaining dish.
2 ounces rigatoni
4 tablespoons extra virgin olive oil, divided
2 tablespoons freshly grated Parmigiano-Reggiano
1 ear corn, shucked
1/4 cup cherry tomatoes
Salt, to taste
Freshly ground black pepper
2 large shrimp, peeled and deveined
2 sea scallops
Basil pesto, for serving
1 tablespoon roughly chopped flat-leaf parsley
1. Bring a pot of water to boil and add salt. Add pasta and cook about 7-10 minutes, until al dente. When pasta is done, drain and transfer to a medium bowl. Toss with 1 tablespoon olive oil and Parmigiano-Reggiano and set aside.
2. Preheat grill or grill pan to medium heat.
3. Wrap corn in aluminum foil and add a little bit of water. Enclose foil and place on grill. Cook about 7-10 minutes, until corn is done. Carefully remove from foil and place directly on grill and cook for about 5 minutes, turning occasionally, until lightly charred. Remove corn and allow to cool. When cool enough to handle, cut off kernels and add to bowl of pasta.
4. Meanwhile, toss tomatoes with 1 tablespoon olive oil and season with salt and pepper. Place on grill and cook until lightly charred, turning occasionally, about 5-7 minutes. Remove and set aside.
5. Remove any rough, crescent-shaped muscle from outside of scallops and discard. Toss scallops and shrimp with 1 tablespoon olive oil and season with salt and pepper. Place on the grill and cook for 2-3 minutes per side, until cooked through. Remove and set aside.
6. Add grilled tomatoes, scallops and shrimp to bowl of pasta and gently toss to combine. Stir in enough pesto to lightly coat. Add parsley and season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil and serve.