ACK Kitchen's Notes:
2 Cloves garlic, minced Ask a question about this ingredient
8 Tbs olive oil, divided Ask a question about this ingredient
1 cauliflower, cut into florets Ask a question about this ingredient
1 cup fresh parsley, minced Ask a question about this ingredient
1 tablespoon grated lemon zest Ask a question about this ingredient
1 tablespoon capers, drained Ask a question about this ingredient
1/2 teaspoon red pepper flakes Ask a question about this ingredient
1/2 cup pecorino romano cheese, grated Ask a question about this ingredient
2 tablespoons fresh lemon juice Ask a question about this ingredient
1/4 cup pine nuts, toasted Ask a question about this ingredient
1 pound whole wheat linguine Ask a question about this ingredient
3/4 pounds Bay Scallops, rinsed and patted dry Ask a question about this ingredient
salt and freshly ground pepper Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1 pinch cayenne pepper Ask a question about this ingredient
2 1/2 teaspoons sweet paprika Ask a question about this ingredient
1 tablespoon Minced parsley leaves Ask a question about this ingredient
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.
Ask a question about this stepIn 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.
Ask a question about this stepIn a large bowl, toss the scallops with the paprika and cayenne pepper.
Ask a question about this stepIn 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.
Ask a question about this stepIn 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.
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
All these flavor components sound delicious, but you might want to mention the pasta's role at the end of your recipe!