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1
Peel the broccoli stems, removing all the tough, dark green skin and any stringy parts.
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2
Separate and wash the florets and stems.
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3
Bring a large pot of water to a boil and add 2 tablespoons of coarse salt.
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4
Add the thick broccoli stems and cook for 7 minutes, then add the florets.
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5
When the water returns to a boil, cook for 12 minutes longer.
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6
Drain well.
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7
Wash and drain the scallops.
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8
Trim off the small beige filament from the side of each one.
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9
Slice the scallops crosswise into thin rounds; pat dry.
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10
Separate the larger broccoli florets into smaller ones and slice all of the stems into thin rounds.
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11
Put 6 tablespoons of the butter and the onion in a large skillet.
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12
Turn the heat to moderately high and cook, stirring often, until the onion is softened but not browned, 3 to 5 minutes.
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13
Add all the broccoli and stir gently to coat.
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14
Reduce the heat to moderate and cook for 6 minutes, stirring occasionally; set aside.
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15
Fill a large pot with 4 quarts of water and bring to a boil.
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16
Add 1 1/2 tablespoons of coarse salt, cover and return to a boil.
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17
Add the pasta and stir rapidly with a wooden spoon.
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18
Cover and bring back to a boil, then uncover and cook the pasta, stirring frequently, until it is al dente.
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19
Meanwhile, add the sliced scallops, thyme and chile to the broccoli and season with salt.
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20
Cook briefly until the scallops turn white, 2 to 3 minutes.
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21
remove from the heat and stir in the cheese.
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22
When the pasta is nearly done, add the remaining 2 tablespoons of butter of the scallops and broccoli.
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23
return the pan to moderate heat and stir gently.
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24
Drain the pasta and add it to the skillet.
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25
Toss thoroughly for no more than 20 seconds, then transfer the pasta to a warm bowl and serve at once.
