kernels from one ear of sweet corn
1 medium onion, finely chopped
2 Tablespoons butter
3 Tablespoons olive oil
1/2 cup chicken broth
1/2 cup chopped parsley
grated rind of 1 lemon, 1/2 mixed with parsley, 1/2 reserved for final prep
juice of 1/2 lemon
seafood of your choice (we used Trader Joe’s seafood blend with shrimp, scallops, and calamari)
salt and pepper to taste
In a large skillet, saute onions in 2 tbsp. butter and 1 tbsp olive oil until transparent. Add chicken broth, salt and pepper, and cook until liquid is absorbed, turning down heat and caramelizing for a few minutes. Add corn to onion pan and cook another 2 minutes. Add seafood of your choice and cook just until done.
In the meantime, cook pasta in boiling, salted water for 3 minutes, or until al dente. Drain.
In pasta pot, toss remaining olive oil, lemon juice, pasta, lemon/parsley and onion/seafood mixture. Transfer to plates and garnish with lemon/parsley and salt and pepper as needed.