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The Grown-Up Cheesy Broccoli with Seared Scallops – vegetarian recipe
Stav Kogan

The Grown-Up Cheesy Broccoli with Seared Scallops

A sophisticated, grown-up version of cheesy broccoli, this recipe features a creamy mozzarella and broccoli mash infused with garlic and ginger, topped with perfectly seared sea scallops. It's a quick, elegant, and keto-friendly meal that comes together in just 40 minutes.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 353
Ingredients Method Nutrition

Ingredients
  

  • 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
  • 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.

Method
 

  1. Sauté the Aromatics: Heat the oil for the mash in a large frying pan over low heat.
  2. Add the broccoli, minced garlic, and grated ginger.
  3. Cook, uncovered, for 5 minutes until the garlic is fragrant.
  4. Simmer the Broccoli: Pour the bone broth into the pan, increase the heat to bring to a simmer, then reduce to low.
  5. Cover and cook for 25 minutes, or until the broccoli is very tender and easily pierced with a fork.
  6. 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.
  7. Heat the oil in a separate, medium-sized frying pan over medium heat.
  8. Once the oil is hot and shimmering, carefully place the scallops in the pan, ensuring they don't touch.
  9. Cook for 2 minutes per side until a beautiful golden-brown crust forms.
  10. Finish and Serve: Once the broccoli is tender, remove it from the heat.
  11. Add the shredded mozzarella and use a fork or potato masher to mash everything together to your desired consistency.
  12. Divide the mash among four plates, top with the seared scallops, and serve immediately with fresh lemon wedges.

Nutrition

Calories: 353kcalCarbohydrates: 12gProtein: 19.2gFat: 25.4g

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