This is a riff on a pasta recipe from a vegetarian cookbook. I added savories like toasted pine-nuts and garlic, and of course, the scallops knock it out of the veg category! —ACK Kitchen
Cloves garlic, minced
8 Tbs olive oil, divided
cauliflower, cut into florets
fresh parsley, minced
grated lemon zest
red pepper flakes
pecorino romano cheese, grated
fresh lemon juice
pine nuts, toasted
whole wheat linguine
Bay Scallops, rinsed and patted dry
salt and freshly ground pepper
2 1/2 teaspoons
Minced parsley leaves
In This Recipe
Place oven rack in highest position and pre-heat oven to 475 degrees. Bring a pot of salted water to boil and add pasta. Cover a baking sheet with parchment paper.
In a large bowl, toss cauliflower with 4 TBs olive oil and season with salt and pepper, place on prepared baking sheet and roast for 15-18 minutes, adding minced garlic halfway through the cooking time. Cauliflower should be nicely browned around the edges when done.
In a large bowl, toss the scallops with the paprika and cayenne pepper.
In a saute pan large enough to hold the scallops, melt butter and 1 TB olive oil over medium-high heat. When hot but not smoking, add the scallops, stirring constantly, until scallops are translucent; about 4 minutes. Remove from heat.
In a serving dish, combine parsley, lemon zest, juice, capers and red pepper flakes with remaining 3 TBs of olive oil. Add cooked pasta, roasted cauliflower and scallops, toss to combine. Top with toasted pine-nuts. Sprinkle with pecorino and remaining tablespoon of parsley.