Sautéed Scallops in Ginger Garlic Sauce Serve with Broccoli & Penne Pasta

A perfect marriage of Asian flavors with a little Italian influence.

The perfect marriage of Asian flavors with a little Italian influence. Ginger and garlic complement the sweet taste of sea scallops, combined with the fresh, crisp taste of broccoli and penne pasta. Enjoy! 

Servings: 6 Prep time: 15 minutes Cook time: 30 minutes

Ingredients

1 1/2 pounds sea scallops, sliced in half horizontally (if large)

4 ounces Cream Cheese

1/2 cup coconut milk

3/4 cup low-sodium chicken broth

1/4 cup minced ginger

4 cloves garlic, minced

2 cups broccoli florets, blanched

3 cups hot cooked penne pasta

2 tablespoons garlic-flavored (or regular) olive oil, for sauteing

1 teaspoon fish sauce

Fresh scallions, thinly sliced, and red pepper flakes, to taste, for garnish.

Steps

1. Heat the olive oil in a 12-inch nonstick skillet over medium heat. Sauté the scallops until just tender; do not overcook. Remove from the skillet and set aside. Blanch the broccoli in salted water, then transfer to ice water. Drain well. Cook the penne according to package directions, drain, and set aside.
2. In a saucepan, combine the coconut milk, chicken broth, minced ginger, fish sauce, and garlic; bring to a gentle simmer. Add the cream cheese and whisk until the sauce is smooth. Season with salt and pepper to taste.
3. Return the pasta, broccoli, and scallops to the skillet. Add the sauce and toss gently to coat.
4. Transfer to a serving dish and garnish with fresh scallions and red pepper flakes.

Optional Chef Notes

• Scallops: For best results, use dry-packed sea scallops. Pat them completely dry before sautéing to achieve a good sear and prevent excess moisture in the pan.
• Doneness Tip: Scallops cook quickly—remove them as soon as they turn opaque and feel slightly firm to the touch. Overcooking will make them rubbery.
• Flavor Adjustment: If you prefer a bolder sauce, add an extra teaspoon of minced ginger or a pinch of crushed red pepper flakes to the sauce.
• Pasta Options: Penne works well, but fettuccine or linguine are excellent substitutes if you want more sauce coverage.
• Lighter Version: For a lighter sauce, substitute half-and-half or light coconut milk for the full coconut milk and reduce the cream cheese slightly.

Make-Ahead Tip: The sauce can be prepared up to one day in advance and gently reheated before tossing with the pasta, broccoli, and scallops.