Bucatini with cauliflower and vanilla bean puree, Pacific Northwest baby pink scallops, roasted hazelnuts, and sumac (Bucatini con crema di cavolfiore e vaniglia, capesante, nocciole arrostite e sommacco) from Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest (page 91) by Michela Tartaglia

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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