Preparation

• Step 1 Preheat oven to 425 degrees, bring 8 cups water to a boil in a medium pot, and prepare a baking sheet with foil and cooking spray.
• Step 2 Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
• Step 3 Reserve 1 cup pasta cooking water.
• Step 4 Drain pasta in a colander.
• Step 5 Set aside.
• Step 6 Cut broccoli into bite-sized pieces.
• Step 7 Zest and halve lemon.
• Step 8 Cut one half into wedges and juice the other half.
• Step 9 Place broccoli on prepared baking sheet and toss with 1 teaspoon olive oil and 1/2 teaspoon salt.
• Step 10 Spread into a single layer and roast in hot oven until tender, 12-14 minutes.
• Step 11 Pat scallops dry, and season both sides with a pinch of pepper.
• Step 12 Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
• Step 13 Add scallops to hot pan and cook until scallops are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
• Step 14 Remove from burner.
• Step 15 Transfer scallops to a plate and tent with foil.
• Step 16 Wipe pan clean and return pan used to cook scallops to medium heat.
• Step 17 Add 2 teaspoons olive oil.
• Step 18 Add shallot to hot pan and cook until fragrant, 30-60 seconds.
• Step 19 Add flour and stir until no dry flour remains in pan.
• Step 20 Add reserved pasta cooking water, mirepoix base, cream cheese,1/2 teaspoon salt, and a pinch of pepper.
• Step 21 Bring to a simmer.
• Step 22 Once simmering, stir occasionally until combined and slightly thickened, 1-2 minutes.
• Step 23 Stir cooked pasta, lemon zest, 2 teaspoons lemon juice, and half the Parmesan (reserve remaining for garnish) into hot pan until combined.
• Step 24 Season with a pinch of salt and pepper.
• Step 25 If too thick, add water, 1 TB at a time, until desired consistency is reached.
• Step 26 Top pasta with broccoli and scallops and garnishing with remaining Parmesan and pine nuts.
• Step 27 Squeeze lemon wedges to taste.
• Step 28 Serves 2.