Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Cut 1 small head cauliflower into small florets, yielding about 1 pound after trimming. On a rimmed baking sheet, toss with 1 tablespoon olive oil and 3/4 teaspoon extra-fine sea salt. Spread out and roast for 30–35 minutes, turning once, until deeply golden and tender.

2. 2.

   While the cauliflower roasts, remove any small, tough side muscles from 12 ounces scallops. Pat the scallops thoroughly dry and refrigerate uncovered while you prepare the sauce.

3. 3.

   Prepare the sauce ingredients and finishing garnishes:

   • Mince 2 garlic cloves.
   • Zest and juice 1 lemon, measuring 1 teaspoon zest and 1 tablespoon juice.
   • Finely grate 1 ounce Parmesan.
   • Finely chop 2 tablespoons Italian parsley.

   Keep these prepared ingredients separate.

4. 4.

   Warm 1/2 cup low-sodium chicken broth in a small saucepan until steaming. Lightly crumble 1/8 teaspoon saffron threads into the broth, remove from the heat, cover, and steep for 10 minutes.

5. 5.

   Melt 1 tablespoon unsalted butter in a wide sauté pan over medium-low heat. Add the prepared garlic and cook for 1 minute without browning. Add the saffron broth and 3/4 cup heavy cream. Simmer gently for 5–7 minutes, stirring occasionally, until lightly thickened. Reduce the heat to its lowest setting.

6. 6.

   Bring 2 quarts water to a boil in a pasta pot and add 2 tablespoons plus 1/2 teaspoon extra-fine sea salt. Add 6 ounces egg tagliatelle and cook according to the package directions, about 4–6 minutes, until just al dente. Reserve 1/2 cup pasta water, then drain. While the pasta cooks, season the dried scallops with 3/4 teaspoon extra-fine sea salt.

7. 7.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned scallops in one uncrowded layer and sear without moving for about 2 minutes. Turn, add 1 tablespoon unsalted butter, and cook for another 1–2 minutes, spooning the butter over them, until the centers reach 125°F. Transfer to a warm plate and rest for 2 minutes.

8. 8.

   Add the drained tagliatelle, roasted cauliflower, prepared Parmesan, lemon zest, and lemon juice to the saffron cream. Toss gently over low heat for 1–2 minutes, adding 2 tablespoons reserved pasta water to make a silky sauce. If needed, add more reserved pasta water 1 tablespoon at a time, up to 6 additional tablespoons. Avoid boiling.

9. 9.

   Divide the creamy tagliatelle and cauliflower between two warm shallow bowls. Arrange the scallops on top, spoon over their buttery skillet juices, and finish with the prepared parsley. Serve immediately.

Want more detail? See the temperature guide.