Quick Summer Pasta

I threw this together with some pantry staples. Nothing like getting home after six and getting dinner on the table before seven! Everyone seemed to enjoy it. Although, when I said, "Do you know what would make this better?" at the table, Nick's first answer was "Bacon!" Next time, try sauteing a couple strips of bacon before the garlic and corn, use the bacon fat to cook the rest, and then crumble the bacon on top of the finished dish. 

1 lb spaghetti

2 tbsp olive oil

4 cloves garlic, minced

3 ears corn

1 can Muir Glen fire-roasted diced tomatoes

1 tsp hot red pepper flakes

1 10-oz pkg Whole Foods frozen bay scallops, thawed

1 cup half and half

1 cup grated Parmesan cheese

chopped parsley

Bring a large pot of water to a rolling boil. While that heats up, chop the corn off of the cobs. Rinse the scallops off and dry on a paper towel.

Add a goodly amount of salt to the boiling water and throw the pasta in it, and set a timer for 10 minutes. In a large saute pan, heat a couple tablespoons of olive oil. Saute the garlic and the corn over high heat for a few minutes until the garlic becomes fragrant and the corn is beginning to cook. Salt and pepper to taste. Add the tomatoes to the skillet, along with the hot red pepper flakes and heat through. Add the half and half and bring the whole mess up to a simmer. When the timer is down to about 3 minutes, add the scallops to the skillet with the simmering tomato-cream sauce. Let them poach for 3 minutes. Check the pasta for doneness, and then add it to the skillet with the sauce. Toss with the Parmesan cheese. Season with more salt and pepper if needed. Divide among serving bowls and sprinkle with parsley. Serve.