Ingredients
Scale
For the sauce:
- 2 Tablespoons grass fed butter
- 1/2 cup chopped sweet onion
- 3 cloves garlic, peeled & chopped
- 1 cup milk
- 2 oz. light cream cheese (Neufchatel)
- 1/2 – 3/4 cup finely shredded Asiago or Parmesan cheese
- 2 teaspoons cornstarch
- 3 teaspoons pesto (or more, to taste)
- Salt & freshly ground pepper, to taste
For the scallops:
- 5 – 8 oz. bay scallops, fresh or frozen
- 1 1/2 cups chopped red bell pepper (fresh or frozen)
- 3 cups frozen broccoli, chopped
- If needed: additional teaspoon cornstarch
Instructions
- Gather all the things you need for the recipe. If the scallops are frozen, thaw them in a bowl of water.
- To make the sauce, melt the butter over medium heat, then add the onions and saute until soft & translucent. Add the garlic and saute a bit more until fragrant. Stir in the milk, then scoop out about 3 – 4 Tablespoons of the liquid and set it aside for later.
- Add the cream cheese in bits and cook, stirring frequently, until the cream cheese melts. (You can smash the cream cheese on the side of the pan with your spatula to help it melt faster.) Add the Parmesan and cook until melted. Whisk the cornstarch into the reserved milk and add slowly into the sauce mixture, stirring constantly, until thickened. Stir in the pesto, then taste and add salt & pepper to your liking.
- Add the scallops, peppers and broccoli to the sauce mixture and cook just until the scallops are tender and the broccoli is warmed. If the sauce thins too much when you add the veggies, whisk another teaspoon of cornstarch into a bit of milk and stir in just enough to re-thicken the sauce. Serve hot over pasta, couscous, quinoa, polenta or (for a low carb option) cauliflower rice.
Notes
Make ahead tip: prep the sauce ahead of time and store in the fridge.
Garnish with fresh basil and / or basil flowers for a pretty presentation.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Scallops, Seafood, Garlic, Cream sauce, Pesto, Broccoli, Peppers, Gluten free, Heart Healthy