Creamy Tuscan Broccoli Pasta
Serves 415 mins prep10 mins cook
A quick and healthy dish featuring pan-seared garlic scallops and a creamy Tuscan sauce made with coconut milk, garlic, basil, and sun-dried tomatoes, tossed with pasta and riced broccoli.
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What you need
Instructions
1: Pat the scallops dry and season with salt, garlic powder, and paprika. 2: Heat ghee in a pan over medium-high heat and sear the scallops for 2 minutes on each side. 3: In a separate pot, heat coconut milk over medium-high heat and bring to a boil. 4: Add salt, pepper, minced garlic, and basil to the boiling coconut milk. 5: Add riced broccoli and cook for about 5 minutes until tender. 6: Add sun dried tomatoes and cooked pasta to the sauce. 7: If a thicker sauce is desired, mix arrowroot/potato or corn starch with water and add to the sauce. 8: Serve the pasta with the seared scallops and a side of greens.View original recipe