Pasta for All Seasons by Michela Tartaglia

Author:Michela Tartaglia [Tartaglia, Michela]
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2023-04-25T00:00:00+00:00

To prepare the marinade, in a small bowl, combine the soy sauce, 3 tablespoons of the olive oil, and ½ tablespoon of the sumac.

Clean and dry the scallops, and put them in a bowl or baking dish. Pour the marinade over them, mix, and refrigerate for a couple of hours.

When ready to cook, preheat the oven to 350 degrees F. On a baking sheet, place the cauliflower and drizzle with 1 tablespoon of the olive oil. Cover with aluminum foil, and bake for 30 minutes, or until soft.

Remove from the oven and let cool, putting aside ½ cup. In a food processor on medium speed, blend the cauliflower and vanilla bean seeds until creamy. Season with salt and pepper to taste.

Remove the scallops from the fridge, drain, and cut eight into small pieces.

In a medium nonstick pan over medium-high heat, warm the butter. Add the remaining four whole scallops and cook for 1 minute on each side. Remove from the pan and set aside.

In the same pan, cook the cut scallops for a minute or so. Add 2 tablespoons of the hazelnuts and sauté for another minute. Stir in the cauliflower puree and remove from the heat.

Meanwhile, in a large pot of boiling salted water, cook the bucatini until al dente, drain, and transfer to the pan. Quickly sauté the pasta with the sauce for a minute, seasoning with salt and pepper and adding pasta water as necessary to bind the ingredients.

Plate in four bowls. Finish each dish with a whole scallop, some of the reserved cauliflower and remaining hazelnuts and sumac, and a drizzle of oil.

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