Bring a large pot of salted water to a boil. Wash and dry produce.

Zest and quarter lemon. Peel and mince garlic. Mince chives. Roughly chop pistachios. Drain corn, then pat very dry with paper towels.

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Turn off heat; transfer to a plate. Tent with foil to keep warm. Wipe out pan.

Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for scallops over medium heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn starts to pop, cover pan.

Add garlic; cook, stirring, until fragrant, 30-60 seconds. Add ⅓ cup reserved pasta water (½ cup for 4), Vidalia onion paste, and cream sauce base. Cook, stirring, until sauce has thickened, 1-2 minutes more.

Add drained pasta to pan with sauce. Toss until pasta is evenly coated. 

Remove pan from heat. Add lemon zest, half the chives, and juice from half the lemon; stir to combine. Season with salt and pepper. TIP: If needed, add an additional splash of pasta water until everything is coated in a creamy sauce.

In a large bowl, whisk together vinegar, half the mustard, ⅛ tsp sugar, 2 TBSP olive oil, salt, and pepper (all the mustard, ¼ tsp sugar, and 4 TBSP olive oil for 4 servings) until smooth.

Add spinach; toss to combine.

Roughly chop bacon.

Divide creamy lemon pasta between bowls. Top with scallops, bacon, and remaining chives. Divide spinach salad between plates (or serve in same bowl as pasta!) and sprinkle with pistachios. Serve with remaining lemon wedges on the side.