Pennette With Sea Scallops and Broccoli Florets - Revision history

Griscom: /* Source */

2010-11-28T00:06:23Z

Source

← Older revision		Revision as of 00:06, 28 November 2010
Line 23:		Line 23:
	==Source==		==Source==

	[http://www.nytimes.com/2008/03/30/magazine/30food-t.htmm\|''New York Times''], 30-MAR-08		[http://www.nytimes.com/2008/03/30/magazine/30food-t.htmm ''New York Times''], 30-MAR-08

	Adapted from ''The da Fiore Cookbook,'' by Damiano Martin.		Adapted from ''The da Fiore Cookbook,'' by Damiano Martin.

192.168.10.107: /* Source */

2009-10-03T01:17:46Z

Source

← Older revision		Revision as of 01:17, 3 October 2009
Line 26:		Line 26:

	Adapted from ''The da Fiore Cookbook,'' by Damiano Martin.		Adapted from ''The da Fiore Cookbook,'' by Damiano Martin.

	~~Robert Trachtenberg is a photographer and filmmaker in Los Angeles.~~

Griscom: /* Source */

2009-05-23T12:16:58Z

Source

← Older revision		Revision as of 12:16, 23 May 2009
Line 23:		Line 23:
	==Source==		==Source==

	[[http://www.nytimes.com/2008/03/30/magazine/30food-t.htmm\|''New York Times'']], 30-MAR-08		[http://www.nytimes.com/2008/03/30/magazine/30food-t.htmm\|''New York Times''], 30-MAR-08

	Adapted from ''The da Fiore Cookbook,'' by Damiano Martin.		Adapted from ''The da Fiore Cookbook,'' by Damiano Martin.

	Robert Trachtenberg is a photographer and filmmaker in Los Angeles.		Robert Trachtenberg is a photographer and filmmaker in Los Angeles.

Griscom at 23:08, 8 March 2009

2009-03-08T23:08:00Z

← Older revision		Revision as of 23:08, 8 March 2009
Line 23:		Line 23:
	==Source==		==Source==

	''New York Times'', 30-MAR-08		[[http://www.nytimes.com/2008/03/30/magazine/30food-t.htmm\|''New York Times'']], 30-MAR-08

	Adapted from ''The da Fiore Cookbook,'' by Damiano Martin.		Adapted from ''The da Fiore Cookbook,'' by Damiano Martin.

	Robert Trachtenberg is a photographer and filmmaker in Los Angeles.		Robert Trachtenberg is a photographer and filmmaker in Los Angeles.

Griscom: New page: ==Ingredients== * 1 pound broccoli * Salt * 12 ounces sea scallops * 1 pound pennette pasta * 1/2 cup unsalted butter * 1 medium onion, finely chopped * 1 tablespoon thyme leaves, chopped...

2009-03-08T23:05:59Z

New page: ==Ingredients== * 1 pound broccoli * Salt * 12 ounces sea scallops * 1 pound pennette pasta * 1/2 cup unsalted butter * 1 medium onion, finely chopped * 1 tablespoon thyme leaves, chopped...

New page

==Ingredients==

* 1 pound broccoli
* Salt
* 12 ounces sea scallops
* 1 pound pennette pasta
* 1/2 cup unsalted butter
* 1 medium onion, finely chopped
* 1 tablespoon thyme leaves, chopped
* 1/8 teaspoon red-pepper flakes
* 1/8 teaspoon sweet paprika
* 1/2 cup grated Parmesan.

==Method==

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

==Source==

''New York Times'', 30-MAR-08

Adapted from ''The da Fiore Cookbook,'' by Damiano Martin.

Robert Trachtenberg is a photographer and filmmaker in Los Angeles.