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1
Bring a large pot of water to a boil.
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2
Fill a large bowl with water and ice.
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3
Cut the florets of broccoli from the stems.
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4
Add enough salt to the boiling water so that it tastes salty.
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5
Boil the broccoli stems for 3 minutes, then add the florets and cook for 3 to 4 minutes more.
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6
Using a slotted spoon, transfer the broccoli to the ice bath.
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7
Strain when cool.
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8
Divide the large florets into bite-size pieces and slice the stems into thin rounds.
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9
Keep the boiling water over low heat for use later.
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10
Rinse the scallops, removing the tough muscle if necessary.
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11
Pat scallops dry with a kitchen towel and slice them crosswise into thin rounds.
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12
When ready to serve, bring the water back to a boil.
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13
Add the pennette and cook, stirring occasionally, until al dente, about 8 minutes.
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14
In a large skillet, melt the butter over medium heat.
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15
Add the onion and cook, stirring until very soft; do not let brown.
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16
Add the scallops, thyme, red pepper and paprika.
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17
Season with salt.
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18
Cook just until the scallops turn opaque, 2 to 3 minutes.
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19
Add the broccoli and cook until heated through, 1 to 2 minutes more.Remove from heat.
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20
Drain the pasta and add it to the broccoli scallop mixture.
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21
Set the skillet back over medium-high heat and toss until combined.
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22
Stir in the Parmesan and serve immediately.
