Paprika Garlic Scallops and 6-Ingredients Tuscan Broccoli Pasta
Inroduction
About this Recipe
By: Caitlin Greene
Versatile recipes can be difficult to find, but no one wants to eat the same meal every day. Well, this recipe is comprised of three separate elements: scallops, sauce, and pasta; You can make the whole meal shown here or take the parts you like and implement them into your own cooking!
Not to mention, I love being able to serve pasta with a healthy protein like scallops. They don’t take long to make and are so filling. Have fun with this one and enjoy a delicious meal!
What’s to love about this recipe:
-Less than 30 minutes
-Scallops are packed with protein
-3 recipes in 1
-Filling meal
Ready to start? Here’s how you make this meal:
First, heat a pan with the ghee over medium-high heat. Season the scallops with the salt, garlic powder, and paprika. Sear the scallops in the pan for 2 minutes per side. Remove from heat and place on a plate.
Then, in a pot, add together all the ingredients for the sauce. Heat over medium-high heat and bring to a boil. Add broccoli and cook for about 5 minutes until broccoli is tender. Add sun-dried tomatoes and cooked pasta. if you want a thicker sauce then add a tablespoon of arrowroot/potato/corn starch mixed with a tablespoon of water and mix into the liquid. Finally, serve the pasta and scallops with some greens and tomatoes. Enjoy!
Paprika Garlic Scallops and 6-Ingredients Tuscan Broccoli Pasta
This pan-seared paprika garlic scallops plate is filling and packed with flavors. It makes the perfect meal to have any time of the week.
Ingredients
- Scallops
- 1-pound wild sea scallops, patted dry
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika
- 1 tablespoon ghee
- Sauce
- 2 cups canned coconut milk, light or regular
- 1 cup chopped broccoli
- ¼ cup basil
- 1 tsp salt
- ¼ tsp pepper
- 2 cloves garlic, minced
- Pasta
- 1 box cooked pasta
- 2 tbsp sun-dried tomatoes
- 1 tbsp arrowroot/potato or cornstarch + 1 tbsp water (optional)
- Greens + tomatoes for serving (optional)
Instructions
- Heat a pan with the ghee over medium-high heat.
- Season the scallops with the salt, garlic powder and paprika. Sear the scallops in the pan for 2 minutes per side. Remove from heat and place on a plate.
- In a pot, add together the coconut milk, basil, salt, pepper,and garlic cloves to create the sauce. Heat over medium-high heat and bring to a boil. Add the broccoli and cook for about 5 minutes until the broccoli is tender.
- Add sun-dried tomatoes and cooked pasta. if you want a thicker sauce to add 1 tablespoon arrowroot/potato or corn starch mixed in a tablespoon of water and mix into the liquid.
- Serve with some greens and tomatoes. Enjoy!
