Scallops & Pancetta over Fregola Sarda

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges. Remove and discard any stems from the grapes. Roughly chop the pistachios. Using a zester or the small side of a box grater, finely grate the lemon to get 1 tablespoon. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

Line a sheet pan with foil. Place the halved brussels sprouts, onion wedges, and grapes on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until the vegetables are browned and tender when pierced with a fork. Transfer to a large bowl; add the chopped pistachios, capers, and vinegar. Stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Rinse and wipe out the pan.

Place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.

To the pot of cooked pasta, add the parmesan, butter, spinach, mascarpone, lemon zest, lemon juice, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked scallops and cooked pancetta. Serve the finished vegetables on the side. Garnish with the chopped parsley. Enjoy!