Scallop Pasta with Lemon Cream Sauce | #site_title

Ingredients

• 1 cup extra-virgin olive oil
• 10 garlic cloves, peeled
• 2 cups cherry or golden tomatoes
• 6 sprigs fresh thyme
• 6 sprigs fresh parsley
• 1 fresh bay leaf
• ½ teaspoon crushed chili flakes
• ½ teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon plus ½ teaspoon kosher salt, divided
• 2 tablespoons extra-virgin olive oil, plus more for coating the cooked pasta
• 2 cups fresh corn kernels
• 6 roma tomatoes, seeded and diced
• 1½ pounds 10 dry-pack scallops
• Salt and black pepper
• Neutral oil, such as grapeseed or canola
• 4 tablespoons (½ stick) unsalted butter, divided
• 1 medium shallot, sliced thin
• 1 teaspoon chopped fresh thyme
• ¼ teaspoon salt
• ¾ teaspoon ground white pepper
• ¼ cup white wine
• 2 tablespoons fresh lemon juice
• ½ cup heavy cream
• 1 recipe TLP's Basil Pesto