Paprika Garlic Scallops + 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.

Inroduction

About this Recipe

By: Caitlin Greene

I love being able to serve pasta with a healthy protein like scallops. They don’t take long to make and are so filling. I used a few ingredients to make the scallops and the pasta.

How do you make this Pan-Seared Paprika Garlic Scallops and 6- Ingredient Creamy Tuscan Broccoli Sun-dried Tomato Pasta?
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 add tablespoon arrowroot/potato or corn starch mixed in a tablespoon of water and mix into the liquid. Finally, serve the pasta and scallops with some greens and tomatoes.

Yield: 4-5

Paprika Garlic Scallops + 6-Ingredients Tuscan Broccoli Pasta

Paprika Garlic Scallops + 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.

Prep Time 10 minutes
Cook Time 15 minutes
25 minutes
Total Time 50 minutes

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 tsp salt
  • ¼ tsp pepper
  • 2 cloves garlic, minced
  • 1 cup chopped broccoli
  • ¼ cup basil
  • Pasta
  • 1 box cooked pasta
  • 1-2 cups riced broccoli (or shredded)
  • 2 tbsp sun-dried tomatoes
  • 1 tbsp arrowroot/potato or cornstarch + 1 tbsp water (optional)
  • Greens + tomatoes for serving (optional)

Instructions

    1. Heat a pan with the ghee over medium-high heat.
    2. 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.
    3. 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.
    4. 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.
    5. Served with some greens and tomatoes. Enjoy!

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