Lemon-Scented Linguine With Scallops, Cauliflower And Lemon

1. 1

   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.

2. 2

   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.

3. 3

   In a large bowl, toss the scallops with the paprika and cayenne pepper.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.