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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, about 1 1/2 cups each)
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve 1/2 cup of the cooking liquid; drain the pasta.
Meanwhile, stand an ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Then press the dull side of the knife down the length of the ear to extract any remaining kernels and corn “milk” into the bowl. Repeat with the remaining 3 ears of corn, catching the kernels and “milk” in the bowl.
Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat in the pan.
Sprinkle scallops with 1/4 teaspoon each salt and pepper. Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
Add the corn kernels and corn “milk,” bell pepper and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the reserved cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. Stir in sour cream and the remaining 1/4 teaspoon each salt and pepper. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute.
Reduce heat to low and return the pasta, bacon and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among 4 bowls and top with the scallops. Garnish with more basil, if desired. Serve with lemon wedges.