Whole wheat pasta with scallops and cauliflower cream

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Scallops150 g
• Cauliflower150 g
• Extra virgin olive oil2 teaspoons
• Chivesto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish,

In season: October – March

Method

1. Bring a pan of water to the boil and salt it once it boils: you'll use it for the cauliflower and then for the pasta.
2. Meanwhile cut the cauliflower into florets and wash them; boil them for 10 minutes, until very tender, then lift them out with a slotted spoon, keeping the water on the heat.
3. Blend the cauliflower with half the olive oil and a little of its cooking water until smooth and velvety; season with salt.
4. Add the wholemeal pasta to the cauliflower water and cook for the time on the packet, usually 10–12 minutes, until al dente.
5. Meanwhile rinse the scallops, pat them very dry with kitchen paper and season with salt; when the pasta has 2 minutes left, heat a frying pan with the remaining oil over high heat until very hot and sear the scallops for 1 minute per side, without moving them, until golden-crusted. If they're wet they won't brown.
6. Drain the pasta, dress it with the cauliflower cream, top with the scallops and finish with snipped chives and black pepper.