Author Notes
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! —Nantucket Cook
Ingredients
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2
Cloves garlic, minced
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8 Tbs olive oil, divided
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1
cauliflower, cut into florets
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1 cup
fresh parsley, minced
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1 tablespoon
grated lemon zest
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1 tablespoon
capers, drained
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1/2 teaspoon
red pepper flakes
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1/2 cup
pecorino romano cheese, grated
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2 tablespoons
fresh lemon juice
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1/4 cup
pine nuts, toasted
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1 pound
whole wheat linguine
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3/4 pound
Bay Scallops, rinsed and patted dry
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salt and freshly ground pepper
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1 tablespoon
unsalted butter
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1 pinch
cayenne pepper
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2 1/2 teaspoons
sweet paprika
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1 tablespoon
Minced parsley leaves
Directions
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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.
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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.
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In a large bowl, toss the scallops with the paprika and cayenne pepper.
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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.
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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.
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