The grown-up cheesy broccoli with seared scallops turns a childhood side into a proper dinner. A creamy mozzarella and broccoli mash scented with garlic and ginger gets topped with golden-seared sea scallops and a squeeze of lemon. Elegant enough for date night, on the table in 40 minutes.
The Grown-Up Cheesy Broccoli You’ve Been Craving
Remember that bright orange cheese sauce that was the only way to get us to eat broccoli as kids? This recipe is the grown-up, sophisticated version of that nostalgic favorite. We’re swapping the processed sauce for a creamy, dreamy mozzarella and broccoli mash, infused with fragrant garlic and ginger. Topped with perfectly seared, golden-brown sea scallops, this is a quick and elegant meal that feels incredibly special but comes together in just 40 minutes. Get ready to fall in love with cheesy broccoli all over again!
Ingredients
• Serves 4 | Prep Time: 5 minutes | Cook Time: 35 minutes
• FOR THE MOZZA BROCCOLI MASH
• ¼ cup / 55 g (1.94 oz) coconut oil or ghee, or ¼ cup / 60 ml avocado oil
• 6 cups / 570 g (20.1 oz) broccoli florets
• 4 cloves garlic, minced
• 1 2-inch / 5-cm piece fresh ginger root, grated
• ⅔ cup / 160 ml (5.4 fl oz) chicken bone broth
• ½ cup / 70 g (2.47 oz) shredded mozzarella cheese (dairy-free or regular)
• FOR THE SCALLOPS
• 1 pound / 455 g (16 oz) sea scallops
• ¼ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons (30 ml / 1 fl oz) coconut oil, avocado oil, or ghee
• Lemon wedges, for serving
Instructions
1. Sauté the Aromatics: Heat the oil for the mash in a large frying pan over low heat. Add the broccoli, minced garlic, and grated ginger. Cook, uncovered, for 5 minutes until the garlic is fragrant.
2. Simmer the Broccoli: Pour the bone broth into the pan, increase the heat to bring to a simmer, then reduce to low. Cover and cook for 25 minutes, or until the broccoli is very tender and easily pierced with a fork.
3. Sear the Scallops: While the broccoli simmers, prepare the scallops. Thoroughly pat the scallops dry with a paper towel and season them on both sides with salt and pepper. Heat the oil in a separate, medium-sized frying pan over medium heat. Once the oil is hot and shimmering, carefully place the scallops in the pan, ensuring they don’t touch. Cook for 2 minutes per side until a beautiful golden-brown crust forms.
4. Finish and Serve: Once the broccoli is tender, remove it from the heat. Add the shredded mozzarella and use a fork or potato masher to mash everything together to your desired consistency. Divide the mash among four plates, top with the seared scallops, and serve immediately with fresh lemon wedges.
Nutritional Information
• Per serving, made with coconut oil and dairy-free cheese
• Calories: 353
• Total Fat: 25.4 g
• Saturated Fat: 19.9 g
• Cholesterol: 27 mg
• Sodium: 768 mg
• Total Carbohydrates: 12 g (0.42 oz)
• Dietary Fiber: 7 g
• Net Carbs: 5 g (0.18 oz)
• Protein: 19.2 g
Pro Tips
• For a perfect golden-brown sear, make sure your scallops are completely patted dry with a paper towel before seasoning. Moisture is the enemy of a good crust!
• This dish can be stored in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stovetop or in the microwave to avoid making the scallops tough and chewy.
• Easily adapt this recipe for dietary needs. For dairy-free, use avocado oil and a dairy-free mozzarella. For coconut-free, opt for avocado oil or ghee. For an AIP-friendly version, omit the cheese and black pepper.
FAQ
Q: How do I get a perfect sear on my scallops
A: The key to a perfect golden-brown sear is ensuring the scallops are completely dry. Pat them thoroughly with a paper towel before seasoning and place them in a hot, shimmering pan without overcrowding.
Q: Can I make this cheesy broccoli recipe dairy-free
A: Absolutely. To make this recipe dairy-free, use avocado oil or coconut oil and a shredded dairy-free mozzarella cheese alternative as suggested in the ingredients list.
Q: Is this recipe keto-friendly
A: Yes, this recipe is a great keto-friendly meal. According to the nutritional information, one serving contains only 5 grams (0.18 oz) of net carbs.
Q: How long can I store leftovers
A: You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to prevent the scallops from becoming tough.
Pro Tips
- Pat the scallops completely dry with paper towels before seasoning — moisture is the enemy of a good golden-brown crust.
- Sear the scallops in their own pan over medium heat, about 2 minutes per side, and make sure they don't touch; they finish cooking on top of the hot mash.
- For dairy-free, use avocado oil and a dairy-free mozzarella; for coconut-free, opt for avocado oil or ghee; for an AIP version, omit the cheese and black pepper.
- Leftovers keep in an airtight container in the fridge for up to 3 days — rewarm gently on the stovetop or in the microwave so the scallops don't turn tough and chewy.
Frequently Asked Questions
Can I make the cheesy broccoli mash ahead of time?
Yes — the mash stores in an airtight container in the fridge for up to 3 days. Reheat it gently and sear the scallops fresh for the best texture.
How do I get a golden sear on the scallops?
Dry them thoroughly with paper towels and lay them in hot, shimmering oil without crowding — about 2 minutes per side builds the crust while keeping the center tender.
Is this cheesy broccoli dish keto-friendly?
Yes — one serving has 5 g net carbs (12 g total, 7 g fiber), 19.2 g protein, and 25.4 g fat.
Can I use frozen scallops?
Thaw them completely first and pat very dry before searing — any surface moisture will make them steam instead of browning.
Recipe card below.
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The Grown-Up Cheesy Broccoli with Seared Scallops
Ingredients
Method
- Sauté the Aromatics: Heat the oil for the mash in a large frying pan over low heat.
- Add the broccoli, minced garlic, and grated ginger.
- Cook, uncovered, for 5 minutes until the garlic is fragrant.
- Simmer the Broccoli: Pour the bone broth into the pan, increase the heat to bring to a simmer, then reduce to low.
- Cover and cook for 25 minutes, or until the broccoli is very tender and easily pierced with a fork.
- Sear the Scallops: While the broccoli simmers, prepare the scallops. Thoroughly pat the scallops dry with a paper towel and season them on both sides with salt and pepper.
- Heat the oil in a separate, medium-sized frying pan over medium heat.
- Once the oil is hot and shimmering, carefully place the scallops in the pan, ensuring they don't touch.
- Cook for 2 minutes per side until a beautiful golden-brown crust forms.
- Finish and Serve: Once the broccoli is tender, remove it from the heat.
- Add the shredded mozzarella and use a fork or potato masher to mash everything together to your desired consistency.
- Divide the mash among four plates, top with the seared scallops, and serve immediately with fresh lemon wedges.
