Enrique Rodriguez has been our cellar master at Au Bon Climat for over 3 decades. His role in winemaking is vital, but his side gig was as Jim Clendenen’s “sous chef”. When Jim was traveling, Enrique made lunch for the winery staff and guests. With Jim gone, he is now the “Chef de Maison” for the winery and our daily lunches continue to be exemplary. This recipe is a staff favorite and is highly adaptable; it’s the bacon, corn and cream that give the basic flavors. You can switch out the scallops for shrimp, clams or even crab. Enrique uses whatever we have on hand, and it’s always delicious.
- 1 box bowtie pasta
- 4 slices thick cut bacon
- olive oil
- 1 yellow onion, chopped
- 1 bag frozen corn (or six ears of fresh cooked corn)
- 1 pound bay scallops
- 1/2 cup white wine
- 2 tablespoons prepared pesto sauce
- ¾ cup cream
- ½ cup basil leaves, chopped
- Bring a large pot of water to boil. Add salt and pasta.
- While the water begins to boil, fry bacon in a large sauté pan until crisp. Drain bacon on paper towel. Pour off most of the grease from the pan. When cool, rough chop bacon.
- Return pan to stove, when hot, add onions. If onions stick, add some olive oil.
- When onions soften, add bag of thawed corn. Sauté corn for 3 to 5 minutes. If it needs moisture add some wine.
- Add scallops and sauté until scallops are almost cooked, just a minute or two.
- Add wine and pesto sauce. Let the wine cook down a bit then add cream and mix thoroughly. You may add more wine or cream, or some pasta water if you want additional sauce. Add chopped bacon and half of the chopped basil to sauce.
- Drain cooked pasta and toss with a little olive oil and place in large serving bowl.
- Pour corn and scallop mixture over pasta and toss until pasta is well coated.
- Garnish with remaining basil and serve hot.