Once water is boiling, add pasta and cook until al dente, 8-10 minutes.

Reserve 1 cup pasta cooking water. Drain pasta in a colander. Set aside.

While pasta cooks, prepare ingredients.

Cut broccoli into bite-sized pieces, if necessary.

Peel and mince shallot.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt. Massage oil and seasoning into broccoli.

Spread into a single layer and roast in hot oven until tender, 12-14 minutes.

While broccoli roasts, cook scallops.

Pat scallops dry, and season both sides with a pinch of pepper.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. 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.

Remove from burner. Transfer scallops to a plate and tent with foil. Wipe pan clean and reserve.

Return pan used to cook scallops to medium heat and add 2 tsp. olive oil. Add shallot to hot pan and cook until fragrant, 30-60 seconds.

Add flour and stir until no dry flour remains in pan.

Add reserved pasta cooking water, mirepoix base, cream cheese, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer.

Once simmering, stir occasionally until completely combined and slightly thickened, 1-2 minutes.

Stir cooked pasta, lemon zest, 2 tsp. lemon juice, and half the Parmesan (reserve remaining for garnish) into hot pan until combined.

Carefully taste, and season with a pinch of salt and pepper, if desired. If too thick, add water, 1 Tbsp, at a time, until desired consistency is reached. Remove from burner.

Plate dish as pictured on front of card, topping pasta with broccoli and scallops and garnishing with remaining Parmesan and pine nuts. Squeeze lemon wedges over meal to taste. Bon appétit!