Pennette With Sea Scallops and Broccoli Florets

• 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
• 18 teaspoon red-pepper flakes
• 18 teaspoon sweet paprika
• 1/2 cup grated Parmesan

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

broccoli, salt, scallops, pasta, unsalted butter, onion, thyme, redpepper, sweet paprika, parmesan

Taken from cooking.nytimes.com/recipes/11697 (may not work)